Oat Cakes from Whycocomagh Fire Hall
I love oatcakes. I ate them a lot growing up, they were always around and on the plate when it was time for tea.
For the last while this has been my go-to recipe, and like I mentioned a couple days ago, the recipes assume a lot. I have made some notes that have made this batch the best batch yet.
I rarely have shortening or lard in the house, but I always have butter. So I use a full cup of butter, and roll them out to 6mm. Jess gave me a cool rolling pin with spacers a couple of Christmases ago, and this has helped to figure out the right thickness.
Cape Breton Oat Cakes
- 1C Butter
- 1/2 C sugar
- 1/2 TSP salt
- 1/2 TSP baking soda
- 2 TBSP hot water
- 1-1/2 C Rolled Oats
- 1-1/2 C Flour
- Cream butter, add hot water with the baking soda
- Add dry ingredients. When well combined, form a ball and roll out. I like to roll it out to about 6mm. Cut into squares or use a cutter.
- Bake on ungreased cookie sheet at 375F for 10 minutes.