Monday, September 9, 2013

My Modern Oatcake Recipe

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...


Kathy said...

Okay everyone...I have had these (Gail's oatcakes) and they are GREAT! In fact I would like one RIGHT NOW!!

Donna Peters said...

yum. Thanks for the recipe. The recipe I have is just too sweet. This sounds better..

Lee said...

Me too!! and me too!!

Kathryn said...

I am from Manitoba - no oatcakes here, traditionally anyway. I first had at a BW hotel restaurant in Truro NS, and then at Tim's (not as good). A NS friend sent me her recipe and I have made it several times (usually half-recipe). It has less sugar and fat than your recipe, fyi.

Here it is:


3 cups rolled oats
1 1/2 cups all purpose flour
1/2 cup packed brown sugar
1/2 tsp. salt (I do not use)
1/2 tsp. baking soda
1 cup shortening (I used margarine)
1/2 cup water
1 tsp. vanilla (optional, but I used)(add to water)

In a large bowl, combine flour sugar, salt and baking soda. Stir in oats. With pastry blender, cut in shortening (margarine) until crumbly. Gradually sprinkle mixture with water, tossing with a fork just to moisten the ingredients. Gather into a ball. Divide in half.

On a floured pastry cloth (or between 2 sheets of waxed paper) and using a (floured) rolling pin, roll out each half to a 12x9 inch rectangle. Cut into 3 inch squares (i.e. 3 across, 4 down); cut each diagonally in half if desired (I did this).

Bake on greased baking sheets in 350 F oven for 10 to 15 minutes or until oatcakes are golden brown on the bottom. Transfer to a rack and let cool.

Makes 24 oatcakes. (48 triangles)