C0c0nut Oat Cakes – Cape Breton Style

Light crisp oatcakes are the national dish of Cape Breton Island. This is a large
recipe, but they keep very well.

Sift Together:
2 c unbleached white flour
1 c whole wheat flour
1 c white sugar
1 tsp salt
2 tsp baking powder

Chop with 2 knives, then cut in with a pastry cutter:
1 cup cold shortening (butter or lard for flakiness, or margarine if you must)
1/2 cup butter

Mix in:
2 c small-flake rolled oats
1 c unsweetened, shredded coconut

Then mix in:
3/4 to 1 c buttermilk (or 1 c yogurt)
1 tsp almond flavoring

Shape the mixture into 3 or 4 rough balls. Turn each out on a lightly floured
board and roll out 1/4-inch thick. Cut into squares with a pizza cutter. Preheat
oven to 350 degrees F and bake 15 minutes or until lightly browned.  Yields 60
to 70 cookies.

(Come on Bette and Marilyn – get the Little Aprons Out and get at it – CAPER)

3 responses to this post.

  1. Posted by Bette (Ryan) Turnbull on December 10, 2010 at 11:12

    Hey George; I think I just may make these for Christmas!
    Don’t know about Marilyn, but I never wore an apron in my life.
    Hope you have a wonderful Christmas and a joyful New Year!


    • Good for you. Remember when matronly and some not so matronly women wore aprons almost all of the time and used them to dry their hands constantly and wipe runny noses and to dry tears and wipe dirty faces?


  2. Those sound delicous anything with coconut has to be good.
    & yes depending how much mess i”m going to make i do wear an apron.


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