Nova Scotia Oatcakes
Thin, crisp rolled-oat biscuits leavened lightly and cut into rounds, a Nova Scotia farmhouse staple for tea time and lunch pails.
- Prep
- 15 min
- Cook
- 18 min
- Total
- 33 min
- Servings
- 24
- Difficulty
- Easy
- Calories
- 140 kcal
Equipment
- •Rolling pin
- •Baking sheet
- •Round cutter
Nutrition
Per serving, approximate
- Calories
- 140 kcal
- fat
- 7 g
- carbs
- 17 g
- protein
- 2 g
- calories
- 140
Instructions
- 1
Mix the oats, flour, sugar, baking soda and salt in a large bowl.
- 2
Rub or cut the butter into the dry ingredients until crumbly.
- 3
Add cold water gradually and bring the mixture together into a firm dough.
- 4
Roll the dough out thinly on a floured surface, about 4-5 mm thick.
- 5
Cut into rounds and place on a baking sheet.
- 6
Bake at 180C (350F) for 15-18 minutes until pale golden and crisp at the edges.
- 7
Cool completely on a wire rack before storing.
Chef's tips
Roll the dough thin and evenly for the crisp texture oatcakes are known for; thick oatcakes turn out soft and cakey instead.
Ingredient substitutions
- butter → lard for a more traditional, flakier oatcake
Storage
Keeps up to 2 weeks in an airtight tin at room temperature.
Reheating
No reheating needed; serve at room temperature.
Common mistakes to avoid
- •Rolling too thick
- •Overbaking until dry and bitter
Serving suggestions
Cooked Nova Scotia 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.
