Nova Scotia Oatcakes

These are boringly delicious. They’re the kind of thing you eat and think…meh. Then you reach for another. And another. They’re simply delicious. Literally.

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Serving Size: 8-10 cakes

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Nova Scotia Oatcakes

A subtle, slightly sweet soft cookie.

Prep time: 45 MinCook time: 15 MinTotal time: 1 Hour

Ingredients

• 2 cups oatmeal
• 1 cup flour
• 1/2 teaspoon salt
• 1/2 cup vegetable oil or butter
• 1/4 teaspoon baking soda
• 1/2 cup brown sugar
• 1/4 cup boiling water

Instructions

1. Preheat oven to 400°F and line baking sheet with parchment paper.
2. Dissolve baking soda in boiling water (add a little more water if needed).
3. Combine dry ingredients with butter, then add dissolved baking soda.
4. Mold into a dough ball, then press it out onto a baking sheet. You can roll it out with a dough pin to make it thin as you want it to be about 1/4 inch thick.
5. Cover and chill for 10-15 minutes to firm up the dough, then remove and score down the middle and across to make 8-10 squares (you’ll use these lines for clean cuts after it’s done baking).
6. Bake for 12-15 minutes until they are golden brown. They should be crisp and crunchy, not chewy.
7. Separate the cakes along the score lines with a thin knife and then allow them to cool.
8. Enjoy with your favorite coffee or tea or add them to your day pack for some quick energy during a hike or a long road trip.

Notes

Variations:

CINNAMON: For cinnamon oatcakes, mix in 1 tsp of cinnamon to the flour. You can also sprinkle the top with 1 tsp of cinnamon sugar.

PECAN: Pecans are a great compliment to the nutty, toasty flavor of oatcakes. Add 1/4 cup crushed pecans to recipe below.

PEANUT BUTTER: For peanut butter, I’ve found it easiest to incorporate a peanut butter powder to the flour. Add 1 Tbsp.

CHOCOLATE DIPPED: Once the oatcakes are baked, dip half of each oatcake in chocolate! I like to use Baker’s Dipping Chocolate. 

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