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Irish Oatcakes

A cross between a flatbread and a cracker and are traditionally eaten spread with butter, honey, or jam.
Irish Oatcakes

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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


Directions

1. Preheat oven to 375°F. Line two large baking sheets with parchment paper and set aside.

2. Add the oats to a food processor and pulse until coarsely ground. Transfer the ground oats to a large mixing bowl.

3. Add the flour, butter, salt, baking powder, and water to the bowl and stir until well combined and a dough is formed.

4. 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.

5. 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.

6. 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.

7. 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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Irish Oatcakes


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