Cape Breton Oatcakes Recipe
The best delicious Cape Breton Oatcakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cape Breton Oatcakes recipe today!
Hello my friends, this Cape Breton Oatcakes recipe will not disappoint, I promise! Made with simple ingredients, our Cape Breton Oatcakes is amazingly delicious, and addictive, everyone will be asking for more Cape Breton Oatcakes.
What Makes This Cape Breton Oatcakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cape Breton Oatcakes.
Ready to make this Cape Breton Oatcakes Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 c Flour;all purpose 1/2 ts -Salt
2 c Rolled oats 1 c Shortening
1 c Brown sugar;packed 1/2 c -Cold water
2 ts Baking powder
2 c Oatmeal; scotch type* 1/4 ts -Salt
1 c Flour;all purpose 1/3 c Shortening; or lard or
2 ts Sugar, granulated -bacon fat
2 ts Baking powder 1/4 c -Cold water
Anne’s note: I prefer the savory version as it is closer to the
original Scottish version ; my grandmother in Nova Scotia uses
‘pinhead’ oatmeal, a fine grind of oatmeal sold in the Maritimes,
“Ogilivy’s” is the most popular brand there. Processing the oats in a
food processor for a few seconds should help.
“If desired process the oats in a food processor for 10 seconds to
get a finer texture…The original recipe for oatcakes likely arrived
with Scottish settlers in Nova Scotia. Fine oatmeal ground in the
pioneer’s gristmills, a little fat worked with fingertips, and
perhaps a touch of sugar, made a crispy baked “cake” to eat with
cheese or jam. Over the years, Cape Bretoners (and eventually all
cooks across Canada) used rolled oats and more sugar to make a
cookie-like oatcake. The Glenghorm Resort in Angonish, Nova Scotia,
prints a recipe for these regional favorites on its postcards.
Trilibys, a British version, richer and filled with a cooked date
mixture, lead to the Date Sandwich Cookies so popular in Canada over
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 cool. MAKES: 60
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.
SOURCE: The 1st decade chapter of _A Century of Canadian Home Cooking_