Imagine biting into a perfectly crisp, slightly sweet oat cake that transports you to the rugged coastlines of Nova Scotia with just one bite! These traditional Canadian treats are more than just a simple baked good - they're a delicious piece of culinary history that will tantalize your taste buds and warm your soul. Whether you're a baking enthusiast or just looking for a unique snack that combines rustic charm with incredible flavor, these Nova Scotia Oat Cakes are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Canadian
Serves: 12 oat cakes
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/4 cup milk
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it with butter.
- In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, baking powder, and salt. Whisk these dry ingredients together until well mixed and any brown sugar lumps are broken up.
- Add the softened butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the dry mixture until it resembles coarse crumbs with a sandy texture.
- Gradually pour in the milk, stirring with a wooden spoon or spatula until the mixture starts to come together and forms a cohesive dough. The consistency should be slightly sticky but not wet.
- Transfer the dough onto a lightly floured surface. Gently knead the dough 2-3 times to ensure it holds together, being careful not to overwork it.
- Roll the dough out to approximately 1/4 inch thickness using a rolling pin. Use a round cookie cutter or the rim of a glass to cut out circular oat cakes.
- Carefully transfer the cut oat cakes to the prepared baking sheet, spacing them about 1 inch apart. If desired, use a fork to create a decorative pattern on top of each oat cake.
- Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden brown and the tops are set.
- Remove from the oven and let the oat cakes cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store the oat cakes in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months.
Tips
- Use cold, high-quality butter for the best texture and flavor. Make sure it's softened but not melted.
- Don't overwork the dough - mix just until it comes together to keep the oat cakes tender.
- For extra flavor, try adding a pinch of cinnamon or vanilla extract to the dry ingredients.
- Use a sharp cookie cutter and press straight down without twisting to ensure clean edges.
- If the dough becomes too warm while cutting, pop it in the refrigerator for 10 minutes to firm up.
- For a more rustic look, you can cut the oat cakes into squares instead of circles.
- These oat cakes are perfect for dunking in tea or coffee, so brew your favorite hot beverage alongside!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 20mg
