I first had Nova Scotia-style oatcakes in Cape Breton. For years - years I say! - I have sought to re-create that magic. Sweet and a bit salty. Cookie-like but sort of cracker-like too. 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.
Note: You can learn more About Nova Scotia Local Foods here.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: About 16 oatcakes
- 2 cups rolled oats/traditional oatmeal (not quick cooking, not instant)
- 1 cup whole wheat pastry flour or all purpose flour
- 3/4 cup brown sugar
- 1 1/4 tsp. sea salt
- 1/4 tsp baking soda
- 3/4 cup shortening or butter
- 1/4 cup very hot or boiling water
- Preheat oven to 375°F. In a large bowl, combine 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.
- Add the hot water and stir until everything sticks together into a thick dough.
- You can roll the dough out on a floured surface and cut into shapes, but I prefer to simply press it into an even 1/4-inch layer on a baking sheet and score (cut future cutting lines into) the large "cake" into smaller pieces.
- 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.
- 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.
- Keep, stored in an airtight container, for a week or even two, depending on your kitchen.