Cape Breton Oatcakes Food

CAPE BRETON OATCAKES

Steps:

• Stir together flour, oats, brown sugar, baking powder, and salt.
• Rub in shortening with fingertips until crumbly.
• mix in water with a fork until a ball forms, divide in half.
• On a floured surface roll out to 1/2" to 1/4" thickness.
• Traditionally they are cut into 2 1/2 inch squares, then triangles but some people like circles. your choice.
• bake on a greased baking sheet at 350 degrees for 15 minutes or until lightly browned.
• Cheers!

NOVA SCOTIA OATCAKES

Steps:

• Preheat oven to 400 degrees and line baking sheet with parchment paper.
• Dissolve baking soda in hot water (add a little more water if needed).
• Combine dry ingredients with butter, then add dissolved baking soda.
• Mold into a dough ball, then press it out onto a baking sheet. You can roll it out with a dough pin to make it thin as you want it to be (I recommend about 1/4 inch thick.)
• Cover and chill for 10-15 minutes to firm up the dough, then remove the oatcakes and score down the middle and across to make 8-10 squares (you'll use these lines for clean cuts after it's done baking).
• Bake for 12-15 minutes until they are golden brown. They should be crisp and crunchy, not chewy.
• Separate the cakes along the score lines with a thin knife and then allow them to cool.
• Enjoy with your favorite coffee or tea or add them to your day pack for some quick energy during a hike or a long road trip.

LAHAVE BAKERY OATCAKES

Steps:

• Preheat oven to 350F (If you heat the oven at 400F, you could bake them for 12-14 minutes)
• Combine all dry ingredients in a large bowl
• Cut in butter with pastry blender
• Slowly add water until mixture just begins to hold together
• Divide dough into two portions
• On a large surface, roll dough into 10 x 12 inch rectangle ¼ inch thick
• Generously cover the top with extra rolled oats; roll or pat them firmly into the surface of the dough
• Cut into 2x4 inch cakes; place on parchment covered cookie sheet
• Bake for 12-14 minutes, or until golden (possibly go 16-18 minutes)
• Place on cooling rack and store in an airtight container

A TRADITIONAL CAPE BRETON OATCAKES RECIPE

Steps:

• Preheat oven to 400 F/ 200 C/ 180 C fan and line a baking tray with parchment paper.
• Measure out porridge oats. I blitzed mine in my food processor for a few minutes for a finer texture. Combine with the flour, sugars and bicarbonate of soda in a large bowl.
• Add the cold butter, cubed, and rub in with your fingertips until it resembles bread crumbs.
• Add 3 tbsp milk and stir with a wooden spoon to combine well. You might need another tablespoonful of milk.
• Form mixture into a ball and liberally dust your work surface with flour.
• Roll the dough out gently until it is 1/2 thick. Cut with a round cutter or use a knife to cut into squares.
• Using a palette knife, carefully transfer the oatcakes to the baking tray.
• Bake for 10 - 15 minutes until light and golden. Check them after 10 minutes to make sure they're not cooking too quickly.
• Transfer to a wire rack to cool completely and then store in an airtight container.

CAPE BRETON OATCAKES

Steps:

• Pre-heat oven to 350F and line a baking sheet with parchment paper.
• Okay, first things first; let's mix together the dry ingredients. Into a large bowl mix together flour, oats, baking powder, cinnamon, and salt. Whisk to ensure there are no clumps.
• Next up, in a separate bowl using a hand mixer, cream together the butter, brown sugar, and maple syrup. Be sure not to rush the process as your want this mixture to get as smooth as possible. I generally mix with the hand mixer set to high for around 4 minutes.
• From here, add the dry ingredients into the butter mixture and mix to combine. If using the hand mixer be sure to mix on low. You want everything to be combined, but not over-mixed.
• Pour the mixture onto a lightly floured surface. The mixture will be VERY crumbly, so I make sure to push the mixture together with my hands. If the mixture seems to be way to crumbly you can lightly dampen your hands under running water and use that moisture to work the dough. Using a rolling pin, roll out the dough until it's quite thin; generally around 1/4 inch thick. Then using a cookie cutter or a cup, cut out oatcakes and place on the prepared baking sheet.
• Place the oatcakes into the oven for 12-15 minutes. You want the edges to be turning a nice brown. Once done, remove from oven and let sit on baking sheet for 5 minutes.
• The next part is up to you! Enjoy these oatcakes as is, or spread on melted chocolate, delicious preserves, or butter.
• Pour a cup of tea and enjoy!

NOVA SCOTIA OATCAKES

Steps:

• Preheat an oven to 375 F. In a large bowl, combine the oats, flour, sugar, salt, and baking soda. Add the shortening or butter and use 2 knives, a large fork, or your fingers to work the fat into the dry ingredients.
• Pour in the hot water and stir until everything comes together into a thick, sticky dough.
• You can roll the dough out on a well-floured surface, cut it into shapes, and set them on a large baking sheet. Or keep things simple and simply press the dough into an even 1/4-inch layer on a baking sheet. Score this large "cake" into smaller pieces: Use a knife to cut the dough into squares or rectangles or whatever shapes you like, but don't bother to separate the pieces; the pieces will bake back together but be easy to cut or break along that original cut line.
• Bake until golden, about 12 minutes. You can take them out now for chewier oatcakes or reduce the oven temperature to 325 F and bake until lightly browned, about 10 more minutes, for crisper oatcakes.
• When they have finished baking, if you've cut them into shapes, let them cool; if you've scored them, cut them apart while warm so they cool into squares (or rectangles or triangles or whatever you've cut them into).
• Serve and enjoy.