Does your area have oatcakes? They’re so ubiquitous here, but yet are allegedly a regional treat. Good coffeeshops in Nova Scotia–at least the ones I tend to frequent on the South Shore and in Halifax, when I’m not juggling a giant stroller–always serve up oatcakes. And an oatcake with an afternoon latte is an amazing treat. I’ve been meaning to make them forever.
The huge fat oatcakes one sees in coffeeshops are often half dipped in chocolate–which, of course, sends them over the top, or incorporating peanut butter or some other such deliciousness. I’m so darn moderate by keeping these ones simply naked. But even unadorned as they are, I really love these simple goodies. They are not too sweet this way, and can even be served with a slice of cheddar cheese, if that’s your thing. The other nice thing about these goodies is that their heartiness makes them great snacks that actually stick to your ribs. They can make a dent in true afternoon hunger and tide you over very well until dinner.
I added a few touches to this nicely simple recipe–some sesame seeds and toasted wheat germ–because I always like to mingle a few extra textures and flavours. Feel free to experiment–or even to dip them into melted chocolate.
Traditional Nova Scotia Oatcakes
modified from A Kitchen Addiction
yields about 2 dozen
These sturdy treats are a cross between biscuits and cookies. Lightly sweet, they make for a satisfying snack and can be good either dipped in chocolate, eaten with a slice of cheese, or just left plain (that’s how I like them!) Divine with a mid-afternoon latte.
2 cups large-flake oatmeal
1 cup unbleached flour
1 cup brown sugar, packed
1 tsp salt
2 Tbsp sesame seeds
2 Tbsp toasted wheat germ
3/4 cup butter, chilled
1/4 cup hot water
In a large bowl, mix all of your dry ingredients (from the oats to the wheat germ). Cut in your butter. A popular method is to cube it and cut it in with two butter knives, but this time I tried a trick my Mom told me about–grate your chilled butter. So easy to do, and so much easier to mix in with your dry goods. You might still need to run a few swipes with the butter knife to get it incorporated, but it works so well.
When your butter is cut in, add your hot water and just stir until it all sticks together. Divide into two sections and wrap in plastic wrap and refrigerate for at least 30 min–or until firm enough to handle.
When ready to shape and bake your cookies, preheat the oven to 375 F and line a cookie sheet with parchment paper. Turn one of the halves of dough onto a lightly floured surface and roll out to about 1/2 inch thickness. Using a 2-inch round cookie cutter, cut out your cookies and place them on the lined sheet. Bake at 375 F for about 10 to 15 minutes, or until lightly golden. Repeat with the other half of dough.
Let cool on a wire rack and enjoy.
per 1 of 25 cookies
140 calories; 7g fat; 18g carb; 2g fibre; 9g sugar; 3g protein.