Recipe - Cape Breton Oatcakes

2 cup Flour;all purpose
2 cup Rolled oats
1 cup Brown sugar;packed
2 teaspoon Baking powder
One half teaspoon Salt
1 cup Shortening
One half cup Cold water

SAVORY VARIATION
2 cup Oatmeal; scotch type*
1 cup Flour;all purpose
2 teaspoon Sugar, granulated
2 teaspoon Baking powder
One fourth teaspoon Salt
1/3 cup Shortening; or lard or
bacon fat
One fourth cup Cold water

Sweet version: Stir together flour, oats, sugar, baking powder and salt;
rub in shoetening with fingertips. Mix in water with fork, until ball
forms; divide in half.
On a floured surface, roll out each half to One fourth inch (5 mm) thickness.
Cut into 2 One half inch (6 squares), then into triangles. Bake on lightly
greased baking sheets in 350F oven for 15 minutes or till lightly browned.
Transfer to racks to cool. MAKES: 60

Savory Variation: (to serve with cheese) Mix 2 cups Scotchtype oatmeal, 1
cup allpurpose flour, 2 tsp each granulated sugar and baking powder, and
One fourth tsp salt. Work in 1/3 cup shortening, lard or bacon fat. Add One fourth cup
cold water. Proceed as above.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini