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.
Nutrition Facts : Calories 275 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 202 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
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.
Nutrition Facts : Calories 186 kcal, Carbohydrate 21 g, Cholesterol 5 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, Sodium 188 mg, Sugar 8 g, Fat 10 g, ServingSize 16 oatcakes (16 servings), UnsaturatedFat 0 g
SCOTTISH OATCAKES
These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.
Provided by Grace Gordon
Categories Bread Milk/Cream Breakfast Bake Oat Bon Appétit California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Butter 2 heavy large baking sheets. Place oats in large bowl. Sift flour, sugar, baking soda and salt into same bowl. Using fingertips, rub in shortening until mixture resembles coarse meal. Add buttermilk; stir until dough forms. Transfer dough to floured surface. Roll out dough to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter, cut out rounds. Arrange on prepared sheets, spacing apart. Gather scraps, reroll and cut out additional rounds.
- Bake oatcakes until edges are pale golden, about 12 minutes. Transfer baking sheets to racks and cool 5 minutes. Transfer cakes to racks; cool completely. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)
CAPE BRETON OATCAKES
This is the best oatcake recipe. It has the perfect balance between salt and sweet. This recipe comes from the Cape Breton Highlands in Nova Scotia. It is a traditional treat as we have a strong Scottish culture in this province.
Provided by saucey1
Categories Breads
Time 27m
Yield 4-8 varies, 4-8 serving(s)
Number Of Ingredients 7
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!
TRADITIONAL SCOTTISH OATCAKES
Small oat biscuits that are traditionally eaten in Scotland with cheese or pate' as a snack, we sometimes have them for a light lunch with a side salad.Last time I made them we had #211001 French Tarts French onion marmalade,with them and it was a perfect addition.
Provided by Tea Jenny
Categories European
Time 25m
Yield 10-12 oatcakes
Number Of Ingredients 6
Steps:
- Pre-heat the oven to 200c or 400f.
- Cover a baking tpay with greaseproof paper.
- Melt the lard until compleately melted.
- Place dry ingredients in a bowl and add melted lard and water.
- Mix until dough is formed.
- Sprinkle some oatmeal on work surface and roll out dough about 1/2 centimetre thick and cut out as many as you can.
- Place oatcakes in oven for 10 to 15 minutes or until the edges are browning.
- Place on a wire rack to cool.
Nutrition Facts : Calories 54.8, Fat 1.8, SaturatedFat 0.6, Cholesterol 1.2, Sodium 121.8, Carbohydrate 8.4, Fiber 1.3, Sugar 0.1, Protein 1.8
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