After visiting this bakery, I was sent this recipe and had to try it! Makes 30 2x4 inch oatcakes though the recipe says it makes 8 dozen. Since then, I have learned that another recipe was published in "Patisseries" by James MacDougall, and it's been adapted for a "home-sized" batch.
Course
Cookies
Cuisine
Canadian
Prep Time30minutes
Cook Time12minutes
Total Time42minutes
Servings30
AuthorLaHave Bakery via Elizabeth Baird
Ingredients
3cupslarge flake slow cooking rolled oats
2cupsall purpose flour
1cupwhole wheat flour
½cupgranulated sugar
½cuppacked brown sugar
1teaspoonfine sea salt
1teaspoonbaking soda
1 ½cupsunsalted butter, cubed (use 1/2 butter and 1/2 lard to be closer to the authentic LaHave Bakery Oatcake)
½cupwater(approx.)
extra slow cooking rolled oats for rolling
Instructions
Preheat oven to 350F (If you heat the oven at 400F, you could bake them for 12-14 minutes)
Combine all dry ingredients in a large bowl
Cut in butter with pastry blender
Slowly add water until mixture just begins to hold together
Divide dough into two portions
On a large surface, roll dough into 10 x 12 inch rectangle ¼ inch thick
Generously cover the top with extra rolled oats; roll or pat them firmly into the surface of the dough
Cut into 2x4 inch cakes; place on parchment covered cookie sheet
Bake for 12-14 minutes, or until golden (possibly go 16-18 minutes)
Place on cooling rack and store in an airtight container
Recipe Notes
For me, it was much easier to get the size of the dough rolled out for cutting before adding the oats on top You can see the inside of the LaHave Bakery Oatcake is much darker than the one I made, so I have adjusted baking time The original recipe says 8 dozen oatcakes, yet following the instructions, I made 30