Scottish Oatcakes

These oatcakes were also known as the bread of Scotland dating back at least as far as the 14th century. Oats were one of the only grains able to survive and grow in the Scottish climate so it was a staple in the Scots diet and a substantial part of the Scottish culture. The tradition of Scottish oatcakes has remained over the centuries and is a traditional recipe that can still be found in several rural towns and villages in Nova Scotia (especially in Cape Breton and northeastern Nova Scotia areas such as Antigonish and Pictou).

2 cups oatmeal
1 cup white flour
1/2 cup brown sugar
1/2 tsp baking soda
1 tsp. baking powder
1/2 tsp salt
1/2 cup butter
1/2 cup cold water
YIELD: about 12
COURSE: Bread and Baking
CUISINE: British
  1. Mix oatmeal, flour, baking soda, baking powder, salt and borwn sugar together. Cut in butter. Add enough cold water to hold dough together. Roll thin (no more than 1/4 inch thick).
  2. Cut in to squares and bake at 375 degrees for 10-15 minutes until golden brown. Put on the teapot and enjoy!