CAPE BRETON OATCAKES
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
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-
Cape Breton Oatcakes – 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.