NOVA SCOTIA OATCAKES
3 cups rolled oats
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup shortening
1/2 cup cold water
Preheat oven to 350 degrees F.
In a large bowl stir together oats, flour, brown sugar, baking soda and salt. With pastry blender cut in shortening until crumbly. Gradually sprinkle with water, tossing with fork to make a sticky dough. Gather into a ball; dividing in half.
On floured pastry cloth and using a stockinette-covered rolling pin, roll out each half of the dough to 12x9 inch rectangle. Cut into 3 inch squares; cut each square diagonally in half if desired.
Bake on greased baking sheets in 350 degree F oven for 10-15 minutes or until oatcakes are golden brown on the bottom. Transfer to racks and let cool.
Makes 24
Source: Taste of Nova Scotia Dining Guide 2000
3 cups rolled oats
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup shortening
1/2 cup cold water
Preheat oven to 350 degrees F.
In a large bowl stir together oats, flour, brown sugar, baking soda and salt. With pastry blender cut in shortening until crumbly. Gradually sprinkle with water, tossing with fork to make a sticky dough. Gather into a ball; dividing in half.
On floured pastry cloth and using a stockinette-covered rolling pin, roll out each half of the dough to 12x9 inch rectangle. Cut into 3 inch squares; cut each square diagonally in half if desired.
Bake on greased baking sheets in 350 degree F oven for 10-15 minutes or until oatcakes are golden brown on the bottom. Transfer to racks and let cool.
Makes 24
Source: Taste of Nova Scotia Dining Guide 2000
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