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Buttery, crisp-edged oatcakes with a tender, pleasantly sandy center and the wholesome flavor of rolled oats. These traditional Cape Breton biscuits are sturdy enough for tea, yet delicate enough to crumble beautifully alongside jam or sharp cheese.
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A modest amount of flour gives the oats enough structure to hold together, while melted butter binds the mixture and creates crisp, toasty edges. A little brown sugar adds moisture and caramel depth without turning the oatcakes cakey.
Store completely cooled oatcakes in an airtight container at room temperature for up to 5 days. Freeze in a sealed container for up to 2 months, separating layers with parchment.
For renewed crispness, warm oatcakes in a 160°C oven for 5 minutes, then cool briefly before serving. Thaw frozen oatcakes at room temperature first.
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