Appears in Cook's Illustrated May/June 2023
The Scottish original is savory. The Cape Breton version is sweet. Both are crisp, wholesome, and undeniably snackable.
Classic Cape Breton oatcakes are richer and sweeter than their most austere Scottish counterparts, like a crunchy oaten shortbread. A mix of brown and white sugar lent the oatcakes a toffee-like complexity while allowing the nutty oats to s...