Cape Breton Oatcakes
From auntievi 18 years ago
- 15 minutes to make
- Serves 60
This is a cookie that come's from the East Coast of Canada. I hope you will like them these are so good.
Ingredients
- 2 c flour;all purpose shopping list
- 2 c rolled oats shopping list
- 1 c brown sugar;packed shopping list
- 2 ts baking powder shopping list
- 1/2 ts -salt shopping list
- 1 c shortening shopping list
- 1/2 c -Cold water shopping list
- savory VARIATION shopping list
- 2 c Oatmeal; scotch type* shopping list
- 1 c flour;all purpose shopping list
- 2 ts Sugar, granulated shopping list
- 2 ts baking powder shopping list
- 1/4 ts -salt shopping list
- 1/3 c Shortening; or lard or shopping list
- -bacon fat shopping list
- 1/4 c -Cold water shopping list
How to make it
- "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 cookie-like oatcake. The Glenghorm Resort in
- Angonish, Nova Scotia, prints a recipe for these regional favorites on its
- postcards. Trilibys, a British version, richer and filled with a cooked
- 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 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
- greased baking sheets in 350F oven for 15 minutes or till lightly browned.
- Transfer to racks to cool.
- MAKES: 60
People Who Like This Dish 6
- lemonyfresh London, Canada
- iluvtocook Halifax, CA
- je_suis_cindy Whereever, CA
- michellem Idaho, ID
- smokeycorners WA
- shirleyoma Cove, OR
- auntievi Oshawa, CA
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The Rating
Reviewed by 1 people-
These are very good. You can cut this recipe in half perfectly and have just the right amount of cookies for eating and a few for freezing. I changed the shortening in favour of butter and it gives the cookie a wonderful taste and a slightly browne...more
iluvtocook
in Halifax loved it
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