Cape breton oatcakes

Yield: 1 servings

Ingredients:

2 c Flour;all purpose 1/2 ts -Salt
2 c Rolled oats 1 c Shortening
1 c Brown sugar;packed 1/2 c -Cold water
2 ts Baking powder ------------------------------SAVORY VARIATION------------------------------
2 c Oatmeal; scotch type* 1/4 ts -Salt
1 c Flour;all purpose 1/3 c Shortening; or lard or
2 ts Sugar granulated -bacon fat
2 ts Baking powder 1/4 c -Cold water

Instructions:

Anne's note: I prefer the savory version as it is closer to the original Scottish version ; my grandmother in Nova Scotia uses 'pinhead' oatmeal a fine grind of oatmeal sold in the Maritimes Ogilivy's is the most popular brand there. Processing the oats in a food procesor for a few seconds should help. If desired process the oats in a food processor for 10 seconds to get a

finer texture...The original recipe for oatcakes likely arrived with

Scottish settlers in Nova Scotia. Fine oatmeal ground in the pioneer's

gristmills, a little fat worked with fingertips, and perhaps a touch of

sugar, made a crispy baked cake" to eat with cheese or jam. Over the years Cape Bretoners (and eventually all cooks across Canada) used rolled oats and more sugar to make a coolie-like oatcake. The Glenghorm Resort in Ingonish Nova Scotia prints a recipe for these regional favorites on its postcards. Trilibys a British version richer and filled with a coked date mixture lead to the Date Sandwich Cookies so popular in Canada over the years." Sweet version: Stir together flour oats sugar baking powder and salt; rub in shoetening with fingertips. Mix in water with fork until ball forms; divide in half. On a floured surface roll out each half to 1/4 inch (5 mm) thickness. Cut into 2 1/2 inch (6 squares) then into triangles. Bake on lightly greased baking sheets in 350F oven for 15 minutes or till lightly browned. Transfer to racks to cool. MAKES: 60 Savory Variation: (to serve with cheese) Mix 2 cups Scotch-type oatmeal 1 cup all-purpose flour 2 tsp each granulated sugar and baking powder and 1/4 tsp salt. Work in 1/3 cup shortening lard or bacon fat. Add 1/4 cup cold water. Proceed as above. SOURCE: The 1st decade chapter of _A Century of Canadian Home Cooking_