Recipe#5732

Title: Cape Breton Oatcakes

 SOURCE: The 1st decade chapter of _A Century of Canadian Home Cooking

      2 c  Flour;all purpose                 1/2 ts -Salt
      2 c  Rolled oats                         1 c  Shortening
      1 c  Brown sugar;packed                1/2 c  -Cold water
      2 ts Baking powder                 
------------------------------SAVORY VARIATION------------------------------
      2 c  Oatmeal; scotch type*             1/4 ts -Salt
      1 c  Flour;all purpose                 1/3 c  Shortening; or lard or
      2 ts Sugar, granulated                        -bacon fat
      2 ts Baking powder                     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 procesor 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 coolie-like oatcake. The Glenghorm Resort in
  Ingonish, Nova Scotia, prints a recipe for these regional favorites on its
  postcards. Trilibys, a British version, richer and filled with a coked 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 shoetening 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.