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Ingredients: 2 Cup(s) Flour, all purpose 2 Cup(s) Rolled oats 1 Cup(s) Brown sugar;packed 2 Teaspoon(s) Butter, melted 1 Cup(s) Shortening Cold water 2 Cup(s) Oatmeal; scotch type* 2 Teaspoon(s) Sugar, granulated 1/3 Cup(s) Shortening; or lard or bacon fat Cold water Directions: Sweet version: Stir together flour, oats, sugar, baking powder and salt; rub in shortening 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. 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. Comments: 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 processor 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 cookie-like oatcake. The Glenghorm Resort in Angonish, Nova Scotia, prints a recipe for these regional favorites on its postcards. Trilibys, a British version, richer and filled with a cooked date mixture, lead to the Date Sandwich Cookies so popular in Canada over the years."
Check some related videos Similar recipes: Cape breton 'pork pies' "How these little tarts got their name remains a mystery to us. It could be that pork fat was once used as the shortening or it just might be a reflection of the wonderful Cape Breton sense of humor." Tart Shells: Cut the butter in Cape breton scones Sift together dry ingredients and stir in the raisins. Blend the remaining ingredients and stir in the flour mixture until the dough is all together. Toss on a lightly floured surface until no longer sticky. Knead a few times. Divide the dough Nova scotia oatcakes Combine oats, flour, sugar, soda and salt. Cut in the shortening with a pastry blender or 2 knives until the mixture is crumbly. Using a fork, gradually add enough water for moisture to form a ball. Roll out 1/4" thick on a lightly floured Oatcakes (not sweet) Combine the oats, salt and flour. Cut in the shortening and add enough water to dampen and form a ball. (A food processor does the work in a jiffy). Leave to swell for ten minutes. Divide the dough and roll each part to 1/8" thickness; sli Pictou county oatcakes Combine dry ingredients and cut in shortening. Dissolve baking soda in the boiling water and add, continuing to mix with a knife. Mold with the hands and shape into a long wedge. Slice off and bake in a 400F oven for 10 minutes. This recipe Cape beaujolais's fine fish marinade Combine all ingredients in a bowl. Makes about 1-1/2 cups Broiled shrimp and scallops (scampie e cape sante alla griglia) Shell and devein shrimp. Wash shrimp and scallops under cold running water. Pat dry with paper towels. In a large bowl, combine oil, parsley, garlic, breadcrumbs and salt and pepper to taste. Add shrimp and scallops to mixture. Mix until well c