It’s Day 3 of the 12 Days of Cookies! And today we have a yummy cookie with a bit of history! Oatcakes are a crisp, shortbread like cookie (or biscuit) that’s lightly salted and makes a hearty snack. It’s common to have them with tea or coffee in the afternoon.
Oatcakes came to the Maritimes around the 1770’s with its Scottish settlers, when they arrived off the coast of Nova Scotia. Oatcakes have been a staple in Northern Scotland for hundreds of years since oats was one of the few grains they could grow. It was once eaten at every meal (much like bread) and was a savoury type biscuit. It was cooked in a pan or on a griddle and made into rounds or a farl (a large round cut into four pieces).
Nova Scotian Oatcakes are sweet rather than savoury as there’s sugar added. I found these to not be too sweet at all and have a lovely flavor.
There’s two types of Nova Scotia Oatcakes: Cape Breton-style which are thin and crispy and Halifax-style which are thick and soft. You can roll these thinner so they’re crispy, but I left mine today a bit thicker, so they’re soft. Either way, they’re delicious!
Let’s get started!
Combine oats, flour, salt and brown sugar. Stir.
Add butter. Mix until crumbly.
Dissolve baking soda in hot water. Add hot water to oat mixture. Stir well.
Pour dough on parchment. I used a flexible cutting may but you could also use a silicone mat. Roll out to 1/4” thick.
Cut into squares, but not completely through. Refrigerate for 1 hour. I cut the edges off.
Place on baking sheet. Bake at 375F for 15 minutes or until golden. These cookies should be crisp, not chewy. Separate the oatcakes and let cool. I ate the edges…they’re so good!
These are delicious!
We enjoyed these with a cup of tea. Such a yummy snack!
Nova Scotia Oatcakes
2 cups oats
1 cup flour
1/2 tsp salt
1/2 cup brown sugar
1/2 cup butter
1/4 cup hot water
1/4 tsp baking soda
Dissolve baking soda in hot water. Combine oats, flour, salt and brown sugar. Stir. Crumble in butter. Add hot water. Stir well. Purely dough on parchment. Roll out to 1/4” thick. Cut into squares, but not completely through. Refrigerate for 1 hour. Bake at 375F for 15 minutes. Separate the oatcakes and let cool.
enjoy from Our City Homestead to yours