county clare oatcakes
No Image
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.
►
yield
serving(s)
prep time
10 Min
cook time
1 Hr 15 Min
method
Bake
Ingredients For county clare oatcakes
-
1 1/2 cstone ground oatmeal
-
1 1/2 cwhole wheat plus 3 tablespoons for dusting
-
3 Tbspbutter
-
1/2 tspsea salt
-
3/4 cboiling water
How To Make county clare oatcakes
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT