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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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