2 c flour (all purpose)
2 c rolled oats
1 c brown sugar (packed)
2 tsp baking powder
1/2 tsp salt
1 c shortening
1/2 c cold water

Savory Variation:
2 c Oatmeal ( scotch type)
1 c flour
2 tsp white sugar
2 tsp baking powder
1/4 c cold water
1/4 tsp salt
1/3 c lard, bacon fat or shortening

The savory variation is closer to the original Scottish version.  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 Cape
Breton.  Fine oatmeal ground in the pioneer's  grist mills, 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.

Sweet Version:

Stir together flour, oats, sugar, baking powder and salt.  Cut 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 on greased baking
sheets in 350F oven for 15 minutes or till lightly browned.  Cool.  Makes 60.
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