Cape Breton Oatcakes
Transport your taste buds to the windswept shores of Nova Scotia with these traditional Cape Breton Oatcakes, a beloved treat known for their rustic charm and buttery, crumbly texture. Made with hearty rolled oats, a touch of sweet brown sugar, and a hint of salt, these simple yet satisfying biscuits strike the perfect balance between sweet and savory. With cold, cubed butter lending a tender flakiness and boiling water bringing the dough together, these oatcakes come together in just 15 minutes of prep time, making them an easy and delightful baking project. Whether enjoyed with a warm cup of tea, crumbled over yogurt, or served alongside a slice of sharp cheese, these versatile oatcakes are perfect for any time of day. They also store well in an airtight container, staying fresh for up to a week—a true testament to their timeless appeal.
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Recipe Information
Ingredients
- 3 cups rolled oats
- 1 cup all-purpose flour
- 1 cup brown sugar (packed)
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup butter (cold, cubed)
- 0.5 cup boiling water
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, baking soda, and salt. Mix thoroughly.
Add the cold, cubed butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the mixture until it resembles coarse crumbs.
Gradually pour the boiling water into the mixture, stirring with a wooden spoon or spatula until a sticky dough forms.
On a lightly floured surface, turn out the dough and knead it gently to form a cohesive ball. If the dough is too sticky, dust it with a little extra flour.
Roll out the dough to a thickness of about 1/4 inch. Use a round cookie cutter or the rim of a glass to cut out circles of oatcake dough.
Place the oatcake rounds onto the prepared baking sheets, leaving a little space between them.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown.
Remove the oatcakes from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the oatcakes in an airtight container at room temperature for up to one week, or freeze them for longer storage.
Nutrition Facts
Calories |
3975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.0 g | 268% | |
| Saturated Fat | 124.0 g | 620% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 2545 mg | 111% | |
| Total Carbohydrate | 485.5 g | 177% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 230.4 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1536 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
