---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cape Breton Oatcakes
 Categories: Canadian, Breads
      Yield: 60 servings
 
      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_
 
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