2 cup Flour; all purpose
2 cup Rolled oats
1 cup Brown sugar; packed
2 teaspoon Baking powder
1/2 teaspoon Salt
1 cup Shortening
1/2 cup Cold water
SAVORY VARIATION
2 cup Oatmeal; scotch type*
1 cup Flour;all purpose
2 teaspoon Sugar, granulated
2 teaspoon Baking powder
1/4 teaspoon Salt
1/3 cup Shortening; or lard or bacon fat
1/4 cup Cold water
Use ‘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 coolie-like oatcake. The Glenghorm Resort in Ingonish, 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.
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. MAKES: 60
Savory VARIATION (to serve with cheese) Mix 2 cups Scotch-type oatmeal, 1 cup all-purpose flour, 2 teaspoon each granulated sugar and baking powder, and 1/4 teaspoon salt. Work in 1/3 cup shortening, lard or bacon fat. Add 1/4 cup cold water. Proceed as above.