Cape Breton Oatcakes

2 c Flour;all purpose

2 c Rolled oats

1 c Brown sugar;packed

2 ts Baking powder

1/2 ts -Salt

1 c Shortening

1/2 c -Cold water

--SAVORY VARIATION

-- 2 c Oatmeal; scotch type*

1 c Flour;all purpose

2 ts Sugar, granulated

2 ts Baking powder

1/4 ts -Salt

1/3 c Shortening; or lard or

-bacon fat 1/4 c -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 1/4 inch (5 mm) thickness. Cut into 2 1/2 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 Scotch-type oatmeal, 1 cup all-purpose flour, 2 tsp each granulated sugar and baking powder, and 1/4 tsp salt. Work in 1/3 cup shortening, lard or bacon fat. Add 1/4 cup cold water. Proceed as above.