In the century after the English victory over the Scottish
Highlanders, many tenant farmers were evicted. Some migrated to Nova
Scotia, taking along their oatcake recipe. Over time, prosperity
increased and sugar and more fat were added to oatcakes.
* Exported from MasterCook *
Oatcakes, Cape Breton
Recipe By : Andrea Geary
Serving Size : 20 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 1/4 ounces all-purpose flour -- (1 1/4C)
2 1/3 ounces brown sugar -- (1/3C) see directions
1 3/4 ounces granulated sugar -- (1/4C)
1 1/4 teaspoons kosher salt -- Diamond Crystal, see directions
3/4 teaspoon baking powder
3 3/4 ounces old-fashioned rolled oats -- NOT quick or instant
8 tablespoons unsalted butter -- melted and hot
2 tablespoons hot water
It is strongly recommended to weigh the ingredients. The recipe was
developed using Domino brown sugar, which has a fine texture similar
to granulated sugar. Using a coarser sugar may make the dough too
crumbly to work. If using Morton kosher salt, use only 1 tsp.
Using pencil and ruler, draw 10- by 12-inch rectangle in center of
each of 2 large sheets of parchment paper, crisscrossing lines at corners.
Process flour, brown sugar, granulated sugar, salt, and baking powder
in food processor until fully blended, about 10 seconds. Add oats and
pulse until oats are coarsely chopped, about 4 pulses. Add butter and
water and pulse until most ingredients are evenly moistened, about 6
pulses. Transfer mixture to work surface and press and knead until
all ingredients are evenly moistened. Gather into 1-inch-thick disk
(mixture will be crumbly).
Place 1 piece of parchment on counter with pencil side facing down
(you should be able to see rectangle through paper). Place dough in
center of marked rectangle and press to 1/2-inch thickness. Place
second sheet of parchment over dough, with pencil side facing up, so
dough is in center of marked rectangle. Using pencil marks as guide,
use rolling pin to roll dough into 10- by 12-inch rectangle of even
thickness (roll firmly from center outward to create even thickness).
If dough extends beyond rectangle in some spots and falls short in
other places, trim excess and use to patch bare spots; after
patching, replace parchment and roll firmly to create smooth top.
Peel off top layer of parchment and reserve.
Using sharp knife or pizza cutter and ruler, trim edges of dough that
extend over marked edges of rectangle. Discard scraps. Transfer
dough, still on parchment, to rimmed baking sheet. Freeze until dough
is firm, at least 15 minutes (alternatively you may refrigerate dough
for at least 30 minutes). While dough is chilling, adjust oven rack
to middle position and heat oven to 300F.
Transfer dough, still on parchment, to counter. Place reserved
parchment, pencil side down, on baking sheet. Cut dough lengthwise
into 5 equal strips about 2 inches wide. Cut each strip crosswise
into 4 equal pieces to create 20 rectangles. Transfer rectangles to
prepared sheet, spacing them evenly and placing any thinner pieces
toward center of sheet.
Bake until oatcakes are firm to touch and uniformly golden, 32 to 36
minutes, rotating sheet halfway through baking. Let oatcakes cool
completely on sheet, about 30 minutes. Serve. (Oatcakes can be stored
at room temperature for up to 3 weeks.)
Description:
"In the century after the English victory over the Scottish
Highlanders, many tenant farmers were evicted. Some migrated to Nova
Scotia, taking along their oatcake recipe. Over time, prosperity
increased and sugar and more fat were added to oatcakes."
Source:
"Cook's Illustrated, May & June 2023"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 115 Calories; 5g Fat (38.7%
calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber;
12mg Cholesterol; 138mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fat;
1/2 Other Carbohydrates.
NOTES : 2023 - 0402