Cape Breton Oatcakes
Submitted by grundy62ny
Traditional Cape Breton oatcakes with rolled oats, brown sugar, and shortening. Crumbly, buttery Scottish-Canadian biscuits baked golden in just 40 minutes.
YIELD
12 servingsPREP
20 minCOOK
15 minREADY
40 minIf you’ve ever driven through Nova Scotia, you’ve had an oatcake. And if you haven’t, you’re overdue.
These Cape Breton oatcakes are a Maritime staple with deep Scottish roots: rolled oats and flour rubbed together with shortening until the mixture is sandy, sweetened with brown sugar, and brought together with just enough cold water to form a dough.
Rolled out, cut into triangles, and baked until the edges turn golden, they come out crumbly and rich with a toasty oat flavor that pairs with everything from a cup of tea to a smear of butter and jam.
Kitchen Tips
- Use cold shortening and cold water. Just like pie dough, keeping things cold gives you a flakier, more crumbly texture.
- Don’t overwork the dough. Mix until it just holds together. Too much handling makes the oatcakes tough.
- Roll to an even quarter-inch thickness for oatcakes that bake uniformly. Thinner edges will burn before the centers are done.
Ingredients
Directions
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 ¼ inch (5 mm) thickness.
Cut into 2½ inch (6 squares), then into triangles.
Bake on lightly greased baking sheets in 350℉ (180℃) F oven for 15 minutes or until lightly browned.
Transfer to racks to cool.
Comments
I thought this was supposed to be sugar-free?