Cranberry Oatcakes

This recipe is especially for Silas.

I got the basic recipe from a lovely book called Out of Old Nova Scotia Kitchens by Marie Nightingale (Nimbus). It’s a nice little book. I bought the book to give to my (step)mother as a gift and well, I started reading it. I’ll get her another copy one of these days.

For this recipe, I actually made a mistake while creating the first batch and it turned out so nicely it’s how I’m going to make it from now on…. the original recipe is called “Pictou County Oatcakes” but I don’t know if Pictou  Co. would accept them, with these changes.

  • 3 cups oatmeal
  • 2 cups flour
  • 1 cup brown sugar (can reduce to 1/2 cup — I did so on second batch)
  • 1 tsp salt
  • 1/2 cup shortening or butter
  • 1/4 teaspoon baking soda
  • 3/4 cup boiling water
  • cranberries (I used frozen, because that’s all I have at the moment)

Combine the dry ingredients and cut in butter or shortening.  Dissolve baking soda in the boiling water and add, stirring continuously. Toss in the cranberries (I don’t bother measuring — just throw them in until it looks right).

Mold with hands and shape into a long, fairly dense, wedge (you might need to flour hands and board to help with this).  Slice off wedges and bake in 400°F oven for 10 – 15 minutes.

As I said, none of this is really specific. It’s not a dainty recipe that requires stringent measurements. Really, it’s oatmeal, right? You will be rewarded for your efforts, and your creativity… what about apple instead of cranberries? Yum. What about orange zest and OJ instead of water? Raspberries?


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