Prep 12 mins
Cook 15 mins
This is the best oatcake recipe. It has the perfect balance between salt and sweet. This recipe comes from the Cape Breton Highlands in Nova Scotia. It is a traditional treat as we have a strong Scottish culture in this province.
- 2 cups flour
- 2 cups rolled oats
- 1 cup brown sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup shortening
- 1⁄2 cup cold water
- Stir together flour, oats, brown sugar, baking powder, and salt.
- Rub in shortening with fingertips until crumbly.
- mix in water with a fork until a ball forms, divide in half.
- On a floured surface roll out to 1/2" to 1/4" thickness.
- Traditionally they are cut into 2 1/2 inch squares, then triangles but some people like circles. your choice.
- bake on a greased baking sheet at 350 degrees for 15 minutes or until lightly browned.
These are fantastic! I used one cup of whole wheat flour and one of all-purpose (instead of two of all-purpose), otherwise followed the recipe exactly. Quite easy to make, if a bit messy, although my daughter liked that bit. As the description states-- "the perfect balance between salt and sweet." Not too sweet, but just enough. Puffs up to look something like a cake-y oatmeal cookie (without the raisins), and smells wonderful baking. I had a bit of trouble telling if they were "golden brown" since the dough is a bit brown in the first place! A couple of the cakes crumbled up on me, so maybe these were undercooked or poorly mixed.
I loved how it didn't take too many dishes to make, and I was able to cook the whole batch on one cookie sheet. I'll be making this one again!
These are wonderful as is, but I added 1/2 cup of dried blueberries for fun. They are perfect for on-the-go snacks or for a quick breakfast. Thank you for sharing!
This recipe is great! I used 2 cups spelt flour and one of oatmeal. The oatcakes are amazing! Thank you for sharing.