Cape Breton Oatcakes
- 2 c Flour; all purpose
- 2 c Rolled oats
- 1 c Brown sugar; packed
tsp. Baking powder
- 1/2 tsp. -Salt
- 1 c Shortening
- 1/2 c -Cold
- 2 c Oatmeal; scotch type*
- 1 c
Flour; all purpose
- 2 tsp. Sugar, granulated
- 2 tsp. Baking powder
- 1/3 c Shortening; or lard or bacon fat
- 1/4 c Cold
- Sweet version: Stir together flour, oats, sugar, baking powder and
salt; rub in shortening with fingertips.
- Mix in water with fork,
until ball forms; divide in half. On a floured surface, roll out each
half to 1/4 inch (5 mm) thickness.
- Cut into 2 1/2 inch (6
squares), then into triangles. Bake on lightly greased baking sheets in
350F oven for 15 minutes or till lightly browned.
- Transfer to racks to
Savory Variation: (to serve with cheese)
- Mix 2 cups
Scotch-type oatmeal, 1 cup all-purpose flour, 2 tsp each granulated
sugar and baking powder, and 1/4 tsp salt.
- Work in 1/3 cup shortening, lard or bacon fat. Add 1/4 cup cold water.
Proceed as above.
Recipe yields 60 oat cakes.
SOURCE: The 1st decade chapter of A Century of Canadian