Ingredients
- 220 g quick-cooking oats
- 120 g all-purpose flour
- 90 g unsalted butter, softened
- 90 ml maple syrup
- 1 tsp baking soda
- 1 tsp salt
- 60 ml hot water
Method
- Mix oats, flour, baking soda, and salt.
- Rub in the butter, then stir in maple syrup and hot water to form a firm dough.
- Roll to 6 mm thickness and cut into 18 rounds.
- Bake at 175 °C for 15 to 18 minutes until crisp at the edges; cool on a rack.
Conversion and rationale
Original sweetener (classic version): 100 g granulated sugar
Conversion used: Replace the sugar with 90 ml maple syrup; the hot water hydrates the oats while keeping the dough workable, and reduce the oven from 190 °C to 175 °C.
Why Quebec maple syrup: Maple pairs naturally with the nutty flavor of Cape Breton oats and gives the biscuit a delicate caramel finish. The recipe remains a simple, shelf-stable Atlantic Canadian oatcake.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →