Gussys Cape Breton Oat Cakes Recipes

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CAPE BRETON OATCAKES



Cape Breton Oatcakes image

This is the best oatcake recipe. It has the perfect balance between salt and sweet. This recipe comes from the Cape Breton Highlands in Nova Scotia. It is a traditional treat as we have a strong Scottish culture in this province.

Provided by saucey1

Categories     Breads

Time 27m

Yield 4-8 varies, 4-8 serving(s)

Number Of Ingredients 7

2 cups flour
2 cups rolled oats
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup shortening
1/2 cup cold water

Steps:

  • Stir together flour, oats, brown sugar, baking powder, and salt.
  • Rub in shortening with fingertips until crumbly.
  • mix in water with a fork until a ball forms, divide in half.
  • On a floured surface roll out to 1/2" to 1/4" thickness.
  • Traditionally they are cut into 2 1/2 inch squares, then triangles but some people like circles. your choice.
  • bake on a greased baking sheet at 350 degrees for 15 minutes or until lightly browned.
  • Cheers!

GUSSY'S CAPE BRETON OAT CAKES



GUSSY'S CAPE BRETON OAT CAKES image

Categories     Bake

Number Of Ingredients 9

3/4 Cup Sugar
2 Cups Rolled Oats
2 Cups Flour
1 tsp Baking Powder
1 1/4 tsp Salt
1 Cup Shortening
1/2 tsp Baking Soda
1/2 Cup Boiling Water
2 Cups Bran Flakes

Steps:

  • Add soda to boiling water and let stand until cool. Mix together, flour, baking powder, salt, bran flakes, rolled oats and sugar, cut in shortening, add water and soda; roll out thin on a floured board. Bake in a hot oven (475 degrees) until golden brown (7-10 min).

SCOTTISH OAT CAKES



Scottish Oat Cakes image

Savory oatcakes (or bannocks) are quintessentially Scottish. Perfect with some hearty cheese, smoked salmon & dill or chutney.

Provided by zetallgerman

Time 40m

Yield Makes Pieces

Number Of Ingredients 7

225g oats
60g wholewheat flour
1/2 tsp bicarbonate of soda
60g butter
1 tsp salt
1/2 tsp sugar
60-80ml hot water

Steps:

  • Pre-heat the oven to 190C.
  • Mix together the oats, flour, salt, sugar and bicarbonate of soda.
  • Add the butter and rub together until everything is mixed and has the consistency of large bread crumbs.
  • Add the water (from a recently boiled kettle) bit by bit and combine until you have a somewhat thick dough. The amount of water varies; depending on the oats.
  • Sprinkle some extra flour and oats on a work surface and roll out the dough to approx. 1/2cm thickness. Use a cookie cutter to cut out shapes (the final number of oatcakes depends - of course - on the size of cutter you use.
  • In a wonderfully Scottish twist/coincidence I found that using an upturned whisky glass makes the perfect size :-)
  • Place the oat cakes on a baking tray and bake for appprox. 20-30mins. or until slightly golden brown.

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