As lots of Mainers do, Allison Keefe of Hermon has collected recipes with Scottish Canadian roots. She thought I’d enjoy some Scots recipes and she is right. These oatcakes are so good that I think you’ll enjoy them, too.
Imagine shortbread made with oatmeal: a slightly sweet oatcake of rolled oats held together by butter and brown sugar. True, they have a gnarly appearance, so these aren’t something for a fancy event. Spread with jam, a bit of blue cheese, or a piece of cheddar though and they are absolutely perfect with wine or sherry.
There is hardly anything to this easy recipe. The assembly will remind you of pie crust or biscuits. Allison advised that you can put the oatmeal in a food processor and pulse it lightly to make it finer.
Cape Breton Oatcakes
Yields 60 triangles
2 cups flour
2 teaspoons baking powder
2 cups rolled oats
1 cup light brown sugar
1 cup butter or shortening
½ cup cold water
Preheat oven to 350 and lightly grease a cookie sheet. Toss the flour, oats, baking powder and brown sugar together in a mixing bowl. Cut the butter up in smaller pieces and rub them into the dry ingredients until you cannot see them. Add the cold water and toss the ingredients with a fork until the dough holds together. Divide the dough and on a floured surface roll each half out until about a quarter of an inch thick. Cut into 2½-inch squares and then into triangles. Place on the baking sheet and bake for 15-20 minutes until golden. Cool on a rack.
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