These oatcakes were often found in the bread-baskets in many Cape Breton restaurants. The oatcakes originated from Scotland and the recipe is at least 200 years old. They are delicious when served with any cheese of your choice such as old cheddar cheese, gouda or your choice. When I worked and cooked in France, it was very important to cut cheese in wedges and never into small squares. The wedges meant the cheese had only two or perhaps three sides exposed to the air which meant the true cheese flavour was retained where as cheese cut into squares exposed too much cheese surface.
- 2 cups (500 ml) unbleached flour
- 1/2 cup (125 ml) granulated sugar
- 2 cups (500 ml) rolled oats
- 2 cups (500 ml) bran flakes
- ½ tsp (2 ml) baking soda
- 1 tsp (5 ml) salt
- 1 cup (250ml) butter or part shortening
- ½ cup (125 ml) water
- ¼ cup (60 ml) flour for rolling
- Preheat oven to 425ºF (220ºC). Lightly grease baking sheet or cover with parchment paper.
- Combine flour, sugar, rolled oats, bran flakes, baking soda and salt. Cut or grate in butter or shortening and toss to combine evenly. Stir in water until dough begins to clump. Make two balls of dough.
- Roll each ball on floured board into a rectangle about 1/8-inch thickness. Place on lightly prepared bake sheet. Cut into 2-in (5- cm) strip then cut each strip into 2 to 3-in (8 cm) oatcakes. Bake until golden brown and crisp about 6 or 7 to 10 minutes.
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