County Clare Oatcakes Recipe

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County Clare Oatcakes

Diana Adcock

By
@Anaid

Irish Oatcakes are similar to Scottish Oatcakes with one big difference-the Scots do not use whole wheat flour. Also, if you can get your hands on Kerrygold Butter do so for the "eating". It's so good! I love, love, love oatcakes with a little smear of butter and a thick slice of old cheddar, pass on the jam.


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Rating:

Serves:

Makes 10

Prep:

10 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

1 1/2 c
stone ground oatmeal
1 1/2 c
whole wheat plus 3 tablespoons for dusting
3 Tbsp
butter
1/2 tsp
sea salt
3/4 c
boiling water

Directions Step-By-Step

1
Pulse oatmeal, flour, butter, and salt in a food processor until pea-size crumbles form.
2
Add water; pulse until dough forms, transfer dough to a lightly floured baking sheet.
3
Press a sheet of parchment paper over dough and using a rolling pin, roll dough into a 1⁄2" thick square; cover with a kitchen towel and let sit 1 hour to dry slightly.
4
Pre-heat oven to 250°F.
5
Using a 3" round cutter, cut out cakes; gather and reuse scraps.
6
Transfer cakes to a baking sheet; bake, flipping once, until golden and slightly crisp, 1 hour and 15 minutes.
7
The more slowly it cooks, the better the flavor will be.
8
Store in an airtight container at room temperature for up to a week.

About this Recipe

Course/Dish: Flatbreads
Main Ingredient: Flour
Regional Style: Irish