Cape Breton Oatcakes
.
Yield
12 servingsPrep
20 minCook
15 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
rolled oats
|
|
| 1 | cup |
brown sugar
packed |
*
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
vegetable shortening
|
*
|
| ½ | cup |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 473 | ml |
rolled oats
|
|
| 237 | ml |
brown sugar
packed |
*
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
vegetable shortening
|
*
|
| 118 | ml |
water
cold |
|
Directions
Stir together flour, oats, sugar, baking powder and salt, rub in shortening with fingertips.
Mix in water with fork, until ball forms; divide in half.
On a floured surface, roll out each half to ¼ inch (5 mm) thickness.
Cut into 2½ inch (6 squares), then into triangles.
Bake on lightly greased baking sheets in 350℉ (180℃) F oven for 15 minutes or until lightly browned.
Transfer to racks to cool.
