---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Cape Breton Oatcakes
  Categories: Canadian, Breads
       Yield: 1 servings
  
       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                 
 
 ------------------------------SAVORY VARIATION------------------------------
       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 procesor 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 coolie-like oatcake. The Glenghorm Resort in
   Ingonish, Nova Scotia, prints a recipe for these regional favorites on its
   postcards. Trilibys, a British version, richer and filled with a coked date
   mixture, lead to the Date Sandwich Cookies so popular in Canada over the
   years.”
   
   Sweet version: Stir together flour, oats, sugar, baking powder and salt;
   rub in shoetening 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_
  
 -----

Plain Text Version of This Recipe for Printing or Saving