Nova Scotia-style oatcakes are popular throughout the province, but especially beloved in Cape Breton. They aren't necessarily presented as anything special and are often sold just stacked on plastic-wrapped trays in grocery store bakeries.
They have a magic al that is sweet, but not too sweet, and a bit salty. Part dessert, but mainly a snack. Cookie-like, but sort of cracker-like too (they are very much like hobnob biscuits). These oatcakes are perfect with a cup of tea or a cup of coffee. Serve them as a simple dessert or grab them as an on-the-go breakfast. They are flexible little numbers.
- 2 cups rolled oats/traditional oatmeal (not quick cooking, not instant)
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- 1 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 3/4 cup shortening or butter
- 1/4 cup very hot or boiling water
- Preheat an oven to 375 F. In a large bowl, combine the oats, flour, sugar, salt, and baking soda. Add the shortening or butter and use two knives, a large fork, or your fingers to work the fat into the dry ingredients.
- Pour in the hot water and stir until everything comes together into a thick, sticky dough.
- You can roll the dough out on a well-floured surface and cut it into shapes, and set them on a large baking sheet. Or, keep things simple and simply press the dough into an even 1/4-inch layer on a baking sheet. Score this large "cake" into smaller pieces: use a knife to cut the dough into squares or rectangles or whatever shapes you like, but don't bother to separate the pieces; the pieces will bake back together, but be easy to cut or break along that original cut-line.
- Bake until golden, about 12 minutes. You can take them out now for chewier oatcakes or reduce the oven to 325 F and bake until lightly browned, about 10 more minutes, for crisper oatcakes.
- When they have finished baking, if you've cut them into shapes, let them cool; if you've scored them, cut them apart while warm so they cool into squares (or rectangle or triangle or whatever you've cut them into!).
- Keep the oatcakes stored in an airtight container up to a week or even two, depending on the heat and humidity in your kitchen. They also freeze well (although they're so easy to make there's not a lot gained by freezing them).
|Nutritional Guidelines (per serving)|
|Total Fat||10 g|
|Saturated Fat||3 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||1 g|