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Nova Scotia Oatcakes


There is something deeply satisfying about these cakes. Not overly sweet and filling, they’re a perfect midday snack.


Recipe courtesy of Margaret Pearson


  • 2 cups (500 ml) oatmeal (not instant)
  • 1 cup (250 ml) all purpose flour, plus more for dusting
  • 1 cup (250 ml) brown sugar
  • 1 tsp (5 ml) salt
  • 3/4 cup (175 ml) shortening
  • 1/4 tsp (1 ml) baking soda
  • 1/4 cup (60 ml) hot water
  • 1/4 cup (60 ml) white sugar


  1. Preheat oven to 375°F.
  2. Mix dry flour, oats, brown sugar and baking soda together. Using a pastry cutter, cut in shortening until mixture is crumbly.
  3. Add in hot water and stir until mixture sticks together.
  4. Turn out onto floured surface and press mixture together.
  5. Roll out to approximately 1/2 inch thick. Cut into squares or circles.
  6. Place on parchment lined cookie sheet, then brush with milk and sprinkle with white sugar.
  7. Bake in oven for 10–12 minutes, until golden around the edges.
  8. Allow to cool completely before serving.
This recipe was featured in the article Old Recipe Revival.
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