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.

Cape Breton Oatcakes – Sweet Version

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.


3 responses to this post.

  1. Posted by ron sampson on August 14, 2010 at 17:34

    looks good too me, tastes good too i bet, must get the cook to make them.


  2. That is a good idea Ron Nothing any better with a hot cup of tea.My grandson loves them .i should get busy & make some.I just took 2 blueberry pies out of oven wish you were hear to have some & a chat.Take care ;This blog is great eh ? it keps us all on top of things ..


  3. Posted by Nancy Harding on September 4, 2010 at 21:13

    We just returned from Cape Breton and have been missing the oatcakes from The Farmer’s Daughter
    and from the Coop, both in Whycocomagh. So we have been trying recipe after receipe looking for the one
    that would satisfy our craving for those Cape Breton oat cakes. Some of our efforts have been more
    interesting than delicious. Your recipe looks like it might be just the ticket to make us a little less, or maybe a little more, homesick for Cape Breton. Thank you so much. I’ll try it and report back.
    Nancy in Connecticut


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