I’m on a press tour of Cape Breton, Nova Scotia, a region extremely proud of its Celtic and Acadian roots. We’re in Baddeck, Nova Scotia, the gateway to the Cabot Trail. Our overnight stay is at Inverary Resort. When I got to my room, a plate of goodies was waiting for me. One was a piece of homemade fudge and another was Chef Lockheart’s famous Inverary oatcakes. The fudge was delicious (and it didn’t last very long at all) but what really caught my eye were the oatcakes. They were out-of-this-world! So I asked Chef if he’d be willing to part with his recipe. Here it is:
1 1/2 cups white sugar
2 tsp. brown sugar
4 cups of flour
2 tsp. of salt
2 tsp. soda
6 cups of rolled oats
1 lb. of shortening
1/2 cup of butter
1/2 cup of cold water
Stir together flour, sugars, salt and soda; add to oats and mix well. Add soft butter and shortening, mixing until absorbed; do not over mix. Add water and mix for one minute until water is absorbed; do not over mix. Roll out 1/4 inch to 1/2 inch thick. Cook at 350 degrees Fahrenheit until lightly brown.
Enjoy!
Great recipe, but any hint as to approximately how long these babies should bake? I don’t want to have to keep opening the oven and letting the heat out, checking to see if they are ‘lightly brown’ yet. ^_^
At least 30 minutes. I like them darker brown and crunchy. Delicious.