Light crisp oatcakes are the national dish
of Cape Breton Island. This is a large
recipe, but they keep very well.
2 c unbleached white flour
1 c whole wheat flour
1 c white sugar
1 tsp salt
2 tsp baking powder
Chop with 2 knives, then cut in with a pastry
1 cup cold shortening (butter or lard for
flakiness, or margarine if you must)
1/2 cup butter
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.