Name: Cape Breton Oatcakes
Ingredients: 2 c Flour;all purpose; 2 c Rolled oats; 1 c Brown sugar;packed; 2 ts Baking powder Salt; 1 c Shortening Cold water; 2 c Oatmeal; scotch type*; 1 c Flour;all purpose; 2 ts Sugar, granulated; 2 ts Baking powder Salt; 1/3 c Shortening; or lard or bacon fat Cold water

CATEGORY	CUISINE	TAG	YIELD
		Breads	1	Servings

INGREDIENTS

2	c	Flour;all purpose
2	c	Rolled oats
1	c	Brown sugar;packed
2	ts	Baking powder Salt
1	c	Shortening Cold water
2	c	Oatmeal; scotch type*
1	c	Flour;all purpose
2	ts	Sugar, granulated
2	ts	Baking powder Salt
1/3	c	Shortening; or lard or bacon fat Cold water

INSTRUCTIONS

SAVORY VARIATION
Sweet version: Stir together flour, oats, sugar, baking powder and salt;
rub in shoetening with fingertips. Mix in water with fork, until ball
forms; divide in half.
On a floured surface, roll out each half to 1/4 inch (5 mm) thickness.
Cut into 2 1/2 inch (6 squares), then into triangles. Bake on lightly
greased baking sheets in 350F oven for 15 minutes or till lightly browned.
Transfer to racks to cool. MAKES: 60
Savory Variation: (to serve with cheese) Mix 2 cups Scotch-type oatmeal, 1
cup all-purpose flour, 2 tsp each granulated sugar and baking powder, and
1/4 tsp salt. Work in 1/3 cup shortening, lard or bacon fat. Add 1/4 cup
cold water. Proceed as above.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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