Dessert: Canada – Nova Scotia (Atlantic Canada) – Nova Scotia Oatcakes

Serving Size: 12

Approximate Time

Prep 20 min

Cook 16 min

Additional 5 min

Total 41 min

Ingredients

- 1 1/2 cups (135 g) rolled oats
- 1 cup (125 g) all-purpose flour
- 1/3 cup (67 g) packed light brown sugar
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) fine sea salt
- 1/2 tsp (1 g) ground cinnamon (optional)
- 6 tbsp (85 g) unsalted butter, cold, cut into small pieces
- 1 large egg, approx. 50 g
- 2 tbsp (30 ml) pure maple syrup
- 2–3 tbsp (30–45 ml) milk or buttermilk, as needed
- 1 tsp (5 ml) vanilla extract
- Coarse sea salt for sprinkling, about 1/4 tsp (1.5 g)

Instructions

Short Description:
Thick, rustic oatcakes sweetened with brown sugar and a touch of maple, finished with a hint of sea salt for a classic Nova Scotian balance of sweet and savory. Chewy centers and crisp edges make them an easy end-of-meal treat or tea-time sweet.

Regional Notes:
This Nova Scotia version uses rolled oats and a modest amount of brown sugar and maple to keep a restrained sweetness, plus a clear hint of sea salt — reflecting the province's coastal salt and Scottish oatcake heritage while remaining thicker and more rustic than thin Scottish oatcakes.

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, whisk together the rolled oats, all-purpose flour, brown sugar, baking powder, fine sea salt, and ground cinnamon (if using) until evenly combined.
3. Add the cold butter pieces to the dry mixture. Use your fingertips or a pastry cutter to rub the butter into the oats and flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
4. In a small bowl, beat the egg with the maple syrup and vanilla. Stir the egg mixture into the oat mixture. Add 2 tablespoons (30 ml) milk or buttermilk and mix until the dough comes together; add the remaining tablespoon (15 ml) only if needed. The dough should be moist but firm enough to shape—stiff, not sticky.
5. Turn the dough onto a lightly floured surface and pat into a disk about 3/4 inch (2 cm) thick. Using a 2 1/2–3 inch (6–7.5 cm) round cutter, cut out rounds and place on the prepared baking sheet about 1 inch (2.5 cm) apart. Re-roll scraps once; you should get about 12 oatcakes.
6. Brush the tops lightly with a little milk or maple syrup and sprinkle each with a tiny pinch of coarse sea salt.
7. Bake in the preheated oven for 12–16 minutes, until the edges are golden brown and the centers are set. For a crisper oatcake, bake 1–2 minutes longer.
8. Remove from the oven and transfer to a wire rack to cool. The oatcakes will crisp up as they cool while remaining slightly chewy in the center.
9. Serve warm or at room temperature—plain, with butter, clotted cream, or a dab of jam, and an extra drizzle of maple syrup if desired. Store in an airtight container for up to 3 days or freeze for up to 1 month.