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Nova Scotia oatcakes
Crisp, buttery sweet oat biscuits from Cape Breton
CanadianNova Scotia oatcakes are nothing like the plain Scottish kind: Cape Breton bakers, with their Highland roots, made them sweeter and richer, with butter and brown sugar, so they crunch like a cross between a biscuit and shortbread. They are sold at every coffee shop in Antigonish and Baddeck and eaten with tea, or with a slice of sharp cheddar. A common mistake is rolling them thick; 5 mm gives the proper snap. Chef's tip: chill the rolled dough before cutting so the squares stay sharp.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 20
Ingredients
- 7 oz rolled oats
- 5 ½ oz plain flour
- 3 ½ oz brown sugar
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 5 ½ oz cold butterdiced
- 3 tbsp cold water
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Method
0/5 doneStep 1: Heat the oven to 375°F (350°F fan) and line two trays. Mix 7 oz rolled oats, 5 ½ oz plain flour, 3 ½ oz brown sugar, ½ tsp salt and ½ tsp bicarbonate of soda.
5 minStep 2: Rub in 5 ½ oz cold butter until it looks like coarse crumbs, then add 3 tbsp cold water and press together into a firm dough.
5 minStep 3: Roll out between two sheets of baking paper to 5 mm thick and chill for 15 minutes.
15 minStep 4: Cut into 6 cm squares and lift onto the trays.
3 minStep 5: Bake for 15–18 minutes until golden brown at the edges. Cool on the tray; they crisp as they cool.
18 min
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 2 g
- Carbs
- 18 g
- Fat
- 9 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nova Scotia oatcakes take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of rolled oats?
- Quick oats, same amount.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
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