Cape Breton Oatcakes

Name: Cape Breton Oatcakes
Yield: Makes 20 oatcakes
Ingredients: 1¼ cups (6¼ ounces), all-purpose flour; ⅓ cup (2⅓ ounces), brown sugar; ¼ cup (1¾ ounces), granulated sugar; 1¼ teaspoons, kosher salt; ¾ teaspoon, baking powder; 1¼ cups (3¾ ounces), old-fashioned rolled oats; 8 tablespoons, unsalted butter, melted and hot; 2 tablespoons, hot water

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Appears in Cook's Illustrated May/June 2023

Desserts or Baked Goods

Grains

The Scottish original is savory. The Cape Breton version is sweet. Both are crisp, wholesome, and undeniably snackable.

SERVESMakes 20 oatcakes

TIME1¼ hours, plus 30 minutes cooling

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WHY THIS RECIPE WORKS

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...

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