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:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Pulse oatmeal, flour, butter, and salt in a food processor until pea-size crumbles form.

2Add water; pulse until dough forms, transfer dough to a lightly floured baking sheet.

3Press 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.

4Pre-heat oven to 250°F.

5Using a 3" round cutter, cut out cakes; gather and reuse scraps.

6Transfer cakes to a baking sheet; bake, flipping once, until golden and slightly crisp, 1 hour and 15 minutes.

7The more slowly it cooks, the better the flavor will be.

8Store in an airtight container at room temperature for up to a week.

About this Recipe

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