Nova Scotia Oatcakes ~ Robert Burns Day

 

These rectangular oatcakes, pictured top left, are popular throughout the maritime provinces in Canada and are a salute to the regions Scottish roots. While I tried to stick close to the recipe I did add a teaspoon on British mixed spice and a teaspoon of ground flax seeds. With or without those subtle additions they are substantial enough to keep you going and are welcomed any time and perfect with tea or coffee or just a wee bit of whisky.    

Nova Scotia Oatcakes

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2 cups oatmeal

1 cup flour

1/2 cup brown sugar, packed

1/2 teaspoon salt

1/2 cup butter, room temperature or vegetable oil

1/4 teaspoon baking soda

1/4 cup boiling water

Preheat oven to 400ºF and line a baking sheet with parchment paper.

Dissolve baking soda in boiling water (add a little more water if needed)

In a large bowl combine the oatmeal, flour, brown sugar and salt with butter, I used my clean hands to blend them together, then add the dissolved baking soda and add a bit more boiling water, if necessary, to form the dough. 

Mold into a ball, then press it out on to the prepared baking sheet, all the while forming it into a rectangle with your clean hands and gently using a rolling pin to help make it about 1/4 inch thick.

Cover and chill in the refrigerator on the baking sheet for 10 to 15 minutes to firm up the dough, then remove and using a butter knife score the oatcakes down the middle and across, don't completely cut them, to make 8 to 10 squares. You will use these lines to make clean cuts after it is done baking. 

Bake for 12 to 15 minutes or until they are golden brown. They should be crisp and crunchy, not chewy.

Separate the cakes along the score lines with a thin sharp knife and then allow to cool.