Cape Breton Oatcakes

SAVORY VARIATION
2 c Oatmeal; scotch type*
1 c Flour;all purpose
2 ts Sugar, granulated
2 ts Baking powder
1/4 ts -Salt
1/3 c Shortening; or lard or
-bacon fat
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 processor 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 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

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.