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Nova Scotian Oat Cakes Recipe

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This recipe for Nova Scotian Oat Cakes, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Molly Myles Bundy
Added: Sunday, May 11, 2008
Category:
Category:
Ingredients:  
Ingredients:  
1 c. butter
1 c. shortening (Crisco or lard)
1/2 c. sugar

3 c. rolled oats (quick, not instant)
3 c. bread flour (or all-purpose flour)
1/4 c. warm water
1/2 tsp. salt
Directions:
Directions:

Cream butter, shortening and sugar. Mix in other ingredients. Refrigerate (overnight is best).

Roll or pat out between 2 layers of waxed paper. Cut into squares (or whatever).

Bake on ungreased cookie sheet in pre-heated 375º oven for 10 minutes. Cool on wire racks. While they are still hot, sprinkle with powdered sugar (tops only).

This makes about three dozen oat cakes.


This recipe came from a restaurant in Canada, where they were served in a basket of assorted breads and muffins.

In spite of Samuel Johnson's infamous definition of oats in his famous dictionary ("Oats: A grain which in England is generally given to horses, but which in Scotland feeds the people") these oat cakes taste very good, with an appealing texture. They are not very sweet.

 

 

 

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