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Title: Cape Breton Oatcakes
Categories: Canadian, Breads
Yield: 1 servings
2 c Flour;all purpose 1/2 ts -Salt
2 c Rolled oats 1 c Shortening
1 c Brown sugar;packed 1/2 c -Cold water
2 ts Baking powder
------------------------------SAVORY VARIATION------------------------------
2 c Oatmeal; scotch type* 1/4 ts -Salt
1 c Flour;all purpose 1/3 c Shortening; or lard or
2 ts Sugar, granulated -bacon fat
2 ts Baking powder 1/4 c -Cold water
Anne's note: I prefer the savory version as it is closer to the original
Scottish version ; my grandmother in Nova Scotia uses 'pinhead' oatmeal, a
fine grind of oatmeal sold in the Maritimes, "Ogilivy's" is the most
popular brand there. Processing the oats in a food procesor for a few
seconds should help.
"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 Nova Scotia. Fine oatmeal ground in the pioneer's
gristmills, 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 coolie-like oatcake. The Glenghorm Resort in
Ingonish, Nova Scotia, prints a recipe for these regional favorites on its
postcards. Trilibys, a British version, richer and filled with a coked date
mixture, lead to the Date Sandwich Cookies so popular in Canada over the
years."
Sweet version: Stir together flour, oats, sugar, baking powder and salt;
rub in shoetening 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
greased baking sheets in 350F oven for 15 minutes or till lightly browned.
Transfer to racks to cool. MAKES: 60
Savory Variation: (to serve with cheese) Mix 2 cups Scotch-type oatmeal, 1
cup all-purpose flour, 2 tsp each granulated sugar and baking powder, and
1/4 tsp salt. Work in 1/3 cup shortening, lard or bacon fat. Add 1/4 cup
cold water. Proceed as above.
SOURCE: The 1st decade chapter of _A Century of Canadian Home Cooking_
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