Well I am happy to announce that I made it through the first half of the summer. We have had an unusually hot and dry summer here. Being from Cape Breton Island I am not accustomed to the extreme heat and this month just about did me in. I am hoping that August gives us some much needed cooler weather and rains as everything here is drying up pretty fast. And on that note I have had a craving for good old fashioned Cape Breton oatcakes. I have been searching online,,,pinterest,,, google you name it and the recipes I have found just don’t match what I remembered eating. Now mind you I would assume our taste buds change with age and the ingredients available didn’t quite cut it so I was looking for something that mimicked the oatcakes I loved. I found and tried three different ones but omgosh they just didn’t hit the mark, so I decided to play around the last little while changing things up Today I made another experimental batch and VOILA!!!!! these turned out great
so I have decided to post my results and recipe for all to share
RECIPE (these are great slathered in butter or strawberry jam)
2 C Flour
2 C oats (not the instant or quick kind)
1 C Brown (light) sugar
2 tsp Baking Powder
1 tsp salt
1 C Golden Crisco ( or use 1/2 golden and 1/2 regular Crisco)
1/4 cup Warm water (add more if you need it)
I start by cutting the Crisco into smaller pieces and putting it in my mixer.. add the warm water and start slowly mixing, stopping often to scrape the mixing blade. I then added the salt..baking powder and brown sugar and mix and scrape often. I then added the flour, mix slightly and then the oats. At this point you may want to just mix it with your hands or a wooden spoon. You don’t want to mush up the oats.
Take half the mixture and put it on a floured area mix it gently into a ball and then either press into 1/2 depth or take a floured rolling and roll out to desired thickness. I then cut it with a large cookie cutter and place on a baking sheet. Now.. Lightbulb moment!!!! I saw this on pinterest today… omg why did I not know this years ago!!.. When you go to roll out the dough do it between a sheet of lightly floured parchment paper (on the bottom) and wax paper on the top. Seriously.. this is awesome. You don’t need to flour the top.. just place the wax paper.. gently push down your dough and then finish off by using a rolling pin. You don’t need to flour the rolling pin,,, nadda,,, nothing.. roll it to desired thickness and the pull the wax paper off. cut out your oatcakes and then pull away the excess leaving the oatcakes.. Now they say to put the parchment paper directly on a cookie sheet but I didn’t do that. I put them directly on the cookie sheet. I got 22 good sized oatcakes on my super dooper large baking sheet. Keep mixing, patting , rolling and cutting until you have them all cut.. then… and this is the best part.. Roll up the parchment paper and toss it in the compost!!!.. I barely had any clean up at all and the rolling pin just needed to be rinsed off and dried.. again WHY DID I NOT KNOW THIS YEARS AGO!!!!
Bake 375 degrees for about 10- 13 minutes. Baking depends on your oven and the thickness of your oatcakes. When they start turning brown on the edges they are done!.. do not over cook unless you like them crunchy.
Now I have tried the ones with the baking soda.. nah.. didn’t like those
tried the ones with the butter…nah.. not up to par
tried the ones with the regular shortening ..(close but missing something)
tried mixing butter with the regular shortening.. (ah.. there you go.. almost)
Most of the recipes called for 1/2 tsp salt but opps.. today I grabbed the wrong spoon and put a full tsp of salt in the mix.. Happy accident!!!!!!.. I really liked the taste of these. They seemed to have what I was missing in the taste.. and face it.. 1 tsp for a batch of 22 good sized oatcakes is really not that devastating in the dietary world.
So in the end the above recipe is by far my favorite.. but that could be just my old taste buds kicking into action. Doesn’t matter.. I like them.. So give them a try and tell me what you think.. yay or nay?
FYI one other way of cooking these oatcakes without the big mess of rolling them out.
place parchment paper in a cookie sheet.. add your mixture to the sheet.. (glop it on the paper and then press it to sort of fill in) place a sheet of wax paper over the mixture and then take your rolling pin and gently roll it out to the 4 edges.. the handles fit quite nicely on the edge of the cookie sheet and roll your mixture out to about 1/2 inch on your sheet..(You will see how the handles roll nicely on your cookie sheet giving you a uniform thickness) you might have to add some mixture or take it away as you are rolling it out.. Now here is the fun part.. score it into either squares or rectangles. After it has cooked your oatcakes will break apart quite nicely. NO FUSS NO MESSY COUNTERTOP!.. the only problem with this is that they don’t brown up on the edges. Play around with some cooking ideas and post your thoughts.
I am thinking next of doing this on a smaller cookie sheet.. lifting the parchment out after it is rolled,, then score and separate the oatcakes and put the parchment into a bigger cookie sheet..or just lift and place them on an ungreased cookie sheet. I like the way they crisp on the edges when they are separated.
Thanks for reading and any opinions are appreciated