Donegal Oatcakes, Irish
Recipe: #20066
July 12, 2015
Categories: Oats, Irish, 5 Ingredients Or Less, Oven Bake, Gluten-Free, High Fiber No Eggs, Sugar-Free, Vegetarian, Kosher Dairy, more
"Donegal Irish Oatcakes are a traditional Irish oat-based biscuit or cake made with oatmeal, flour, butter, and a pinch of salt. The oatcakes are usually baked in a round shape and can be served either sweet or savory. Sweet oatcakes are often topped with syrup, jam, or honey while savory oatcakes are often served with cheese and chutney. These delicious treats are popular in County Donegal, Ireland, and are a great accompaniment to a cup of tea or coffee. saveur mag Darina Allen's Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage (Kyle Books; 2012) its a cracker"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (64 g)
- Calories 182.8
- Total Fat - 5.5 g
- Saturated Fat - 2.6 g
- Cholesterol - 9.2 mg
- Sodium - 264.5 mg
- Total Carbohydrate - 28.5 g
- Dietary Fiber - 4.4 g
- Sugars - 0.1 g
- Protein - 6.4 g
- Calcium - 20.5 mg
- Iron - 1.8 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Pulse oatmeal, flour, butter, and salt in a food processor until pea-size crumbles form. Add water; pulse until dough forms. Transfer dough to a lightly floured baking sheet. Press 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.
Step 2
Heat oven to 250°F. Using a 3" round cutter, cut out cakes; gather and reuse scraps. Transfer cakes to a baking sheet; bake, flipping once, until golden and slightly crisp, 1 hour and 15 minutes. The more slowly it cooks, the better the flavor will be. Let cool slightly; serve with butter and jam, if you like. Store in an airtight container at room temperature for up to a week.
Tips
No special items needed.
1 Reviews
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