Cape Breton Oatcakes
A thicker, softer Cape Breton take on the Scottish oatcake, often made with shortening and a touch more sugar than the mainland version.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 20
- Difficulty
- Easy
- Calories
- 170 kcal
Equipment
- •Rolling pin
- •Baking sheet
- •Round cutter
Nutrition
Per serving, approximate
- Calories
- 170 kcal
- fat
- 9 g
- carbs
- 20 g
- protein
- 3 g
- calories
- 170
Instructions
- 1
Combine oats, flour, sugar, baking soda and salt in a bowl.
- 2
Cut the shortening into the dry mix until it resembles coarse meal.
- 3
Stir in hot water to form a soft, slightly sticky dough.
- 4
Roll out to about 8 mm thick, thicker than a typical mainland oatcake.
- 5
Cut into rounds and place on a greased baking sheet.
- 6
Bake at 190C (375F) for 16-20 minutes until golden at the edges but still soft in the centre.
- 7
Cool on a rack before serving or storing.
Chef's tips
Cape Breton oatcakes are meant to stay soft in the middle, so pull them from the oven once the edges colour rather than baking until fully firm.
Ingredient substitutions
- vegetable shortening → butter for a richer flavour, though less traditional
Storage
Keeps 1 week in an airtight container at room temperature.
Reheating
Warm briefly in a low oven if a softer texture is wanted.
Common mistakes to avoid
- •Rolling as thin as a cracker
- •Overmixing the dough, which toughens it
Serving suggestions
Cooked Cape Breton Oatcakes?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
