Are Oatcakes a Maritime cookie?
I had them when I was young, and I thought they were as common as a chocolate chip cookie. But now I realize that its probably a regional cookie. I had not had them for a long time. Then a year or two ago, Tim Horton's had them in their showcase and I really liked them. I find them a nice variation, but they are a lot sweeter than the old fashion ones.
So after many other recipes, I've made this modern recipe at least 6 times this year and my search for the best oatcake recipe stops here. A lesser amount of sugar and the addition of the 7 or 9 grain cereal gives a classic, yet modern touch to these nostalgic cookies.
Let me know if you have Oatcakes where you live and if you have a favorite recipe.
Modern Cape Breton Oatcakes
3 cups rolled oats (I used the quick cooking oats)
2 - 3 Tablespoons of Speerville Saint John Cereal (like 7 or 9 grain cereal)
2 cups flour
1 cup white sugar
1 tsp salt
1 tsp soda
1 cup shortening
1/2 cup butter (I used margarine)
6 tbsp cold water
Stir rolled oats, Speerville cereal, flour, sugar, salt and soda in a large mixing bowl. Work in soft margarine, and room temperature shortening until crumbly. I used a hand mixer for this part, but you could use your fingertips to work it all in. Sprinkle with the water and form into a ball. It will still be really crumbly. Roll out onto a floured surface. You will get cracks, so using the sides of your hands, push in reshape. Cut with cookie cutters or cut squares with a pizza roller. Bake on a Pam sprayed pan (or I use a silicon sheet) at 375 degree for 11 to 13 minutes.
Yield - 3 dozen...more or less...