Oatcakes were originally prepared and eaten
as a replacement for bread in
Scotland because oats grew more successfully
than wheat in the Scottish
climate and could be harvested "green."
Our Scottish ancestors in Cape
Breton continued this tradition, using the
nutty-flavoured oatmeal . The
dough was usually rolled into thin, flat
cakes, cut into squares and toasted
over the fire in the stone hearth and served
with buttermilk or tea.
3 c rolled oats
3 c flour
1 c sugar (white or brown)
2 tsp. salt
1 tsp. baking soda
1 1/2 cup lard (or shortening)
2/3 cup cold water
In large bowl, combine rolled oats, flour,
sugar, baking soda and salt. Cut
lard using hands or pastry blender.
Slowly add enough water to moisten.
Stir with knife. Shape dough into
2 balls. Chill for 10 minutes. Pat each ball
nto a rectangle and roll out until 1/4 inch
thick using oats on the board. Cut
into 2 inch squares. Place on lightly
greased baking sheet and bake for 15- 20
minutes at 350 degreesor until they are
crisp and golden. Cool on rack. Serve