Growing Chefs! Ontario Oatcakes


A beloved Nova Scotian snack specifically in the Cape Breton area, these are somewhere in between cookie and cracker and make a fantastic snack on its own, with some butter or alongside a cup of tea.
Makes 16 to 20 oatcakes
2 cups rolled oats1 cup all purpose flour3/4 cup brown sugar, packed1 1/4 teaspoons kosher salt1/4 teaspoon baking soda3/4 cup unsalted butter, room temperature1/4 cup water
Measuring spoonsMeasuring cupsMixing bowls of various sizesMedium potSpatulaSlotted spoonCutting boardChef's knifeTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Preheat the oven to 375°F.

In a large bowl, combine the oats, flour, sugar, salt and baking soda.

Use your fingers or a fork to combine the butter into the flour mixture.

Add the hot water and use a spoon to combine the dough until it forms a thick mixture.

Get Cooking!

On a well floured surface, roll the dough out to about ¼ inch thickness. Either cut into squares or transfer the whole dough onto a parchment lined baking sheet and score where it should be cut. Don’t separate the pieces as they will bake back together.

Bake until the oatcakes are dry on top and slightly golden brown, about 14 minutes.

Cut along where they were scored and cool on a cooling rack.