2 c Flour; all purpose 1/2 ts Salt
2 c Rolled oats 1 c Shortening
1 c Brown sugar; packed 1/2 c Water; cold
2 ts Baking powder
------------------------------SAVORY VARIATION------------------------------
2 c Oatmeal; scotch type * 1/4 ts Salt
1 c Flour; all purpose 1/3 c Shortening; or lard or
2 ts Granulated sugar -bacon fat
2 ts Baking powder 1/4 c Water; cold
Anne's note: I prefer the savory version as it is closer to the
original Scottish version; my grandmother in Nova Scotia uses
'pinhead' oatmeal, a fine grind of oatmeal sold in the Maritimes,
"Ogilivy's" is the most popular brand there. Processing the oats in
a food procesor for a few seconds should help.
"If desired process the oats in a food processor for 10 seconds to
get a finer texture... The original recipe for oatcakes likely
arrived with Scottish settlers in Nova Scotia. Fine oatmeal ground
in the pioneer's gristmills, a little fat worked with fingertips,
and perhaps a touch of sugar, made a crispy baked "cake" to eat
with cheese or jam. Over the years, Cape Bretoners (and eventually
all cooks across Canada) used rolled oats and more sugar to make a
cookie-like oatcake. The Glenghorm Resort in Ingonish, Nova Scotia,
prints a recipe for these regional favorites on its postcards.
Trilibys, a British version, richer and filled with a cooked date
mixture, lead to the Date Sandwich Cookies so popular in Canada
over the years."
Sweet version:
Stir together flour, oats, sugar, baking powder and salt; rub in
shortening with fingertips. Mix in water with fork, until ball
forms; divide in half.
On a floured surface, roll out each half to 1/4" (5 mm) thickness.
Cut into 2-1/2" (6 squares), then into triangles. Bake on lightly
greased baking sheets in 350 F oven for 15 minutes or until lightly
browned. Transfer to racks to cool.
Savory Variation:
Proceed as above. Serve with cheese.
Source: The 1st decade chapter of _A Century of Canadian Home Cooking_
