Yield: 1 servings
|2 cups||Flour;all purpose|
|2 cups||Rolled oats|
|1 cup||Brown sugar;packed|
|2 teaspoons||Baking powder|
|2 cups||Oatmeal; scotch type*|
|1 cup||Flour;all purpose|
|2 teaspoons||Sugar, granulated|
|2 teaspoons||Baking powder Salt|
|1 cup||Shortening Cold water Salt|
|⅓ cup||Shortening; or lard or bacon fat Cold water|
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 processor 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 Angonish, 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 ¼ inch (5 mm) thickness. Cut into 2½ inch (6 squares), then into triangles. Bake on lightly greased baking sheets in 350F oven for 15 minutes or till lightly browned. Transfer to racks to cool. MAKES: 60 Savory Variation: (to serve with cheese) Mix 2 cups Scotch-type oatmeal, 1 cup all-purpose flour, 2 tsp each granulated sugar and baking powder, and ¼ tsp salt. Work in ⅓ cup shortening, lard or bacon fat. Add ¼ cup cold water. Proceed as above.
SOURCE: The 1st decade chapter of _A Century of Canadian Home Cooking_