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Ingredients: 2 Cup(s) Flour, all purpose 2 Cup(s) Rolled oats 1 Cup(s) Brown sugar;packed 2 Teaspoon(s) Butter, melted 1 Cup(s) Shortening Cold water 2 Cup(s) Oatmeal; scotch type* 2 Teaspoon(s) Sugar, granulated 1/3 Cup(s) Shortening; or lard or bacon fat Cold water Directions: 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. 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. Comments: 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."
Check some related videos Similar recipes: Pictou county oatcakes Combine dry ingredients and cut in shortening. Dissolve baking soda in the boiling water and add, continuing to mix with a knife. Mold with the hands and shape into a long wedge. Slice off and bake in a 400F oven for 10 minutes. This recipe Broiled shrimp and scallops (scampie e cape sante alla griglia) Shell and devein shrimp. Wash shrimp and scallops under cold running water. Pat dry with paper towels. In a large bowl, combine oil, parsley, garlic, breadcrumbs and salt and pepper to taste. Add shrimp and scallops to mixture. Mix until well c Cape breton scones Sift together dry ingredients and stir in the raisins. Blend the remaining ingredients and stir in the flour mixture until the dough is all together. Toss on a lightly floured surface until no longer sticky. Knead a few times. Divide the dough Oatcakes (not sweet) Combine the oats, salt and flour. Cut in the shortening and add enough water to dampen and form a ball. (A food processor does the work in a jiffy). Leave to swell for ten minutes. Divide the dough and roll each part to 1/8" thickness; sli Cape breton 'pork pies' "How these little tarts got their name remains a mystery to us. It could be that pork fat was once used as the shortening or it just might be a reflection of the wonderful Cape Breton sense of humor." Tart Shells: Cut the butter in Cape beaujolais's fine fish marinade Combine all ingredients in a bowl. Makes about 1-1/2 cups Nova scotia oatcakes Combine oats, flour, sugar, soda and salt. Cut in the shortening with a pastry blender or 2 knives until the mixture is crumbly. Using a fork, gradually add enough water for moisture to form a ball. Roll out 1/4" thick on a lightly floured