This deliciously crunchy, buttery oatcakes recipe is made in true Cape Breton style. Serve with plenty of butter, cheese, or jam and a cup of hot tea to dunk!
Preheat oven to 400 F/ 200 C/ 180 C fan and line a baking tray with parchment paper.
Measure out 150 grams porridge oats. I blitzed mine in my food processor for a few minutes for a finer texture. Combine with 250 grams plain flour, 135 grams granulated sugar, 110 grams soft brown sugar and 0.5 tsp bicarbonate of soda in a large bowl.
Add 227 grams butter, cubed, and rub in with your fingertips until it resembles bread crumbs.
Add 3 tbsp full fat milk and stir with a wooden spoon to combine well. You might need another tablespoonful of milk.
Form mixture into a ball and liberally dust your work surface with flour.
Roll the dough out gently until it is 1/2 thick. Cut with a round cutter or use a knife to cut into squares.
Using a palette knife, carefully transfer the oatcakes to the baking tray.
Bake for 10 - 15 minutes until light and golden. Check them after 10 minutes to make sure they're not cooking too quickly.
Transfer to a wire rack to cool completely and then store in an airtight container.