Pictou County Scottish Oatcakes

Our Scottish ancestors used "real" oatmeal and no sweetening when they made their oatcakes.  However, sugar did creep in, as indicated by this 105 year old recipe.  Made with the nutty-flavoured oatmeal from Balmoral Grist Mill or McPhersons' Mill Grist Mill, the Scots say there's nothing to beat them!

2 cups oatmeal

1 cup flour

1 cup brown sugar

1/4 tsp baking soda

1/4 cup boiling water

1 tsp. salt

3/4 cup shortening (Tenderflake/Crisco etc. okay)

Combine dry ingredients and cut in shortening.  Dissolve baking soda in the boiling water and and add, continuing to mix with a knife.  Mold with hands and shape into a long wedge.  Slice off and bake in 400 F oven for 10 minutes.

Carvers Favourite Scottish Oatcakes

Our visitors have enjoyed a variation of the above recipe since "real" oatmeal is not easy to obtain.

1 cup flour

1 cup oatmeal (okay to use fine ground rolled oats)

1/2 cup brown sugar

2 tsp. baking powder

pinch of salt

1/2 cup shortening

Combine dry ingredients and cut in shortening.  Make a well in the middle and add:

1/2 tsp baking soda dissolved in

1/4 cup hot water

Mix well by hand.  Roll / press out into a 9" x 13"pan which gives a very thin oatcake.  Lightly score into squares before baking.  Bake at 325 F for 20 minutes.  Double recipe only if you have two 9" x 13" pans.  It does not lend itself well to thick oatcakes!

*** Please Note***

Visitor, Stella MacDonald from Edmonton Alberta  says that she has made this recipe in her bread maker right through the kneading stage, and then baked the bread in her regular oven.  Works like a charm, and her husband LOVES the bread!! As a native Nova Scotian, it reminds him of home. :-)

Carvers Porridge Bread - 2 loaves

1 pkg. regular acting yeast

1/4 cup warm water

1/4 cup molasses (= 3 Tbs.)

1/4 cup margarine

2 tsp. salt

1/4 cup packed brown sugar

2 1/2 cups rolled oats

1 cup boiling water

1 cup cold water

4 1/2 - 5 cups flour

3 tbs. milk (brush on the loaf tops to help them brown)

Combine yeast, warm water and 1 tbs. of molasses. Let stand about 15 min.  (until bubbling).

Combine margarine, 2 molasses, salt, sugar, oats & boiling water.  Mix until margarine is melted. Add cold water & yeast combo.  Beat in flour 1 cup at a time.  Knead about 15-20 minutes until smooth.  (This is best done by hand, not a mixer)

Let rise in warm place.  Punch down and knead 5 minutes, shape into loaves and place in pans.  Let rise again (45 mins. approx.)  Bake about 1 hour @ 350 F.

This makes 2 very heavy, dark loaves that makes excellent toast, and is super with baked beans or other traditional fare.