oat cakes

 Oatcakes

These Scotch oatcakes came from Prince Edward Island, (called “Abegweit” by the Micmac Indians) where the recipe originated.  The Scots who settled on the island during the first half of the nineteenth century brought their oatcake recipe, which is very similar in appearance to packaged graham wafers.

Mix together:
2 cups all-purpose flour
1 1/2 cups rolled oats
1/3 cup lightly packed brown sugar (I used brown sugar)
1 teaspoon salt
1/2 teaspoon baking soda

With a pastry blender or two knives cut in:
3/4 cup shortening

With a fork, stir in:
1/2 cup water or milk (I did all these steps in my food processor by pulsing it)

(Dough should just cling together.)

Divide in three portions. Roll out each very thin on a a lightly floured surface. Cut into 2-inch squares with a knife or pastry cutter. Place 1 inch apart on un-greased baking sheet.

Bake in 375˚ oven for 10 to 15 minutes.

Makes 4 to 5 dozen oatcakes.