2 c Flour;all purpose 2 c Rolled oats 1 c Brown sugar;packed 2 ts Baking powder 1/2 ts -Salt 1 c Shortening 1/2 c -Cold water
SAVORY VARIATION:
2 c Oatmeal; scotch type* 1 c Flour;all purpose 2 ts Sugar, granulated 2 ts Baking powder 1/4 ts -Salt 1/3 c Shortening; or lard or -bacon fat 1/4 c -Cold water Sweet version: Stir together flour, oats, sugar, baking powder and salt; rub in shoetening with fingertips. Mix in water with fork, until ball forms; divide in half. On a floured surface, roll out each half to 1/4 inch (5 mm) thickness. Cut into 2 1/2 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 1/4 tsp salt. Work in 1/3 cup shortening, lard or bacon fat. Add 1/4 cup cold water. Proceed as above.
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Beth's wild Irish oat cakes
James Beard Award winning cookbook author and chef Beth Dooley joined us with a simple and tasty recipe to help celebrate St. Patrick's Day.
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Mary Janet MacDonald makes and bakes her famous Cape Breton Oatcakes on Episode 20 of Tunes and Wooden Spoons. For the recipe, please visit the website at
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Music: Love by Bensound Music Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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An easy, inexpensive recipe for Scottish Oatcakes. This is a cracker that goes well with soup, dips, salad and is great for munching on as a snack food. By Anastasia from Kind Earth. Written recipe here: