This is a recipe I’ve been looking forward to making. My grandmother made these all the time. They were oat scones in her book and were always around for tea. Sweet, but with a tinge of salty. We ate them with margarine (well, not me) or spread with homemade jam. I always chose jam or plain. I’m sure if there was ever clotted cream in the house these would have been a star player in finishing it off. I’m wondering if my grandmother grew up with this recipe in Cape Breton or if she made it for my grandfather who was from P.E.I. Guess I’ll never know, but I can eat the oatcakes any time I want now! I put the dough in the fridge to set for a bit since I had so much of an issue with my last dough I needed to roll out. And I didn’t roll them too thin, I like them just a tiny bit thicken than the recipe calls for. Just a note, the husband didn’t like these at all. More for me honestly! I think it is because I grew up with them and didn’t have much of a sweet tooth as a kid. I liked these and tea biscuits. To each their own, I’ll be sure to break out the candy thermometer this weekend for him.
pg 28 The Laura Secord Canadian Cookbook
We’ve named these Scotch oatcakes after Prince Edward Island, (called “Abegweit” by the Micmac Indians) where the recipe originated. The Scots who settled on the island during the first half of the nineteenth century brought their oatcake recipe, which is very similar in appearance to packaged graham wafers.
Preheat oven to 375˚ F.
2 cups all-purpose flour
1 1/2 cups rolled oats
1/3 cup granulated sugar
1/2 cup lightly packed brown sugar (I used brown sugar)
1 teaspoon salt
1/2 teaspoon baking soda
With a pastry blender or two knives cut in:
3/4 cup shortening or lard (shortening was my obvious choice)
With a fork, stir in:
1/2 cup water or milk (I did all these steps in my food processor by pulsing it)
(Dough should just cling together.)
Divide in three poritions. Roll out each very thin on a a lightly floured surface. Cut into 2-inch aquares with a knife or pastry cutter. Place 1 inch apart on ungreased baking sheet.
Bake in 375˚ oven for 10 to 15 minutes.
Makes 4 to 5 dozen oatcakes.