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Irish Oatcakes
A cross between a flatbread and a cracker and are traditionally eaten spread with butter, honey, or jam.
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servings: 6
total time: 40 minutes
recipe by: Frankie
Ingredients
- 2 cups rolled oats
- 1/2 cup whole wheat flour plus extra
- 2 TBSP unsalted butter, melted
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup water
- kosher salt for sprinkling
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Directions
- Preheat oven to 375°F. Line two large baking sheets with parchment paper and set aside.
- Add the oats to a food processor and pulse until coarsely ground. Transfer the ground oats to a large mixing bowl.
- Add the flour, butter, salt, baking powder, and water to the bowl and stir until well combined and a dough is formed.
- Lightly flour a work surface. Form the dough into a ball and place it on your floured work surface then roll the dough out into a 1/8-inch thick rectangle.
- Use a round cookie cutter or an upside down narrow drinking glass to cut circles about 2 to 3 inches in diameter out of the dough and transfer them to the lined baking sheets.
- Lightly sprinkle the tops with kosher salt then bake in the preheated oven (one baking sheet at a time) for 12 to 15 minutes or until crisp.
- Allow them to completely cool on cooling racks then serve or keep them in a sealed container for later. Makes about 24 oat cakes.
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crackerflatbreadirishoatcakeseasyvegetarianbreakfastmeatless
