County Clare Oatcakes Recipe

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County Clare Oatcakes

Diana Adcock


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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Makes 10
10 Min
1 Hr 15 Min


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


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