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
with butter.
Page 17
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