COCONUT OATCAKES
 
Light crisp oatcakes are the national dish of Cape Breton Island. This is a large
recipe, but they keep very well.

Sift Together:
2 c unbleached white flour
1 c whole wheat flour
1 c white sugar
1 tsp salt
2 tsp baking powder

Method:
Chop with 2 knives, then cut in with a pastry cutter:
1 cup cold shortening (butter or lard for flakiness, or margarine if you must)
1/2 cup butter

Mix in:
2 c small-flake rolled oats
1 c unsweetened, shredded coconut

Then mix in:
3/4 to 1 c buttermilk (or 1 c yogurt)
1 tsp almond flavoring

Shape the mixture into 3 or 4 rough balls. Turn each out on a lightly floured
board and roll out 1/4-inch thick. Cut into squares with a pizza cutter. Preheat
oven to 350 degrees F and bake 15 minutes or until lightly browned.  Yields 60
to 70 cookies.
 
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