county clare oatcakes
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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prep time
10 Min
cook time
1 Hr 15 Min
method
Bake
yield
Makes 10
Ingredients
- 1 1/2 cups stone ground oatmeal
- 1 1/2 cups whole wheat plus 3 tablespoons for dusting
- 3 tablespoons butter
- 1/2 teaspoon sea salt
- 3/4 cup boiling water
How To Make county clare oatcakes
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Step 1Pulse oatmeal, flour, butter, and salt in a food processor until pea-size crumbles form.
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Step 2Add water; pulse until dough forms, transfer dough to a lightly floured baking sheet.
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Step 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.
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Step 4Pre-heat oven to 250°F.
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Step 5Using a 3" round cutter, cut out cakes; gather and reuse scraps.
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Step 6Transfer cakes to a baking sheet; bake, flipping once, until golden and slightly crisp, 1 hour and 15 minutes.
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Step 7The more slowly it cooks, the better the flavor will be.
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Step 8Store in an airtight container at room temperature for up to a week.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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