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Irish Oatcakes

Irish Oatcakes is a traditional Irish recipe for a classic tea-time scone made from a flour, sugar, buttermilk and currant batter leavened with baking soda, cut into rounds and baked to cook. The full recipe is presented here and I hope you enjoy this classic Irish version of: Irish Oatcakes.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Makes:

15

Rating:

Tags : Vegetarian RecipesBaking RecipesCake RecipesIrish Recipes

Although mostly associated with Scotland today, oatcakes are actually prepared throughout the British Isles. This particular recipe comes from Ireland and goes back at least to the 17th century. These oatcakes were traditionally served with goat's cheese and boiled leeks, but they are delicious served for tea with butter cheese and honey or jam. Originally they would have been unleavened, but modern versions tend to be baked with a little baking powder in the mix.

Originally they would have been cooked on a griddle or bakestone and then hardened in front of the fire for storage.

Ingredients:

240g medium oatmeal
120g plain flour
1 tsp salt
1 tsp baking powder
60ml water
30g butter

Method:

Pour the oatmeal into a bowl then sift over the flour, salt and baking powder. Form a well in the centre and set aside.

Combine the water and butter in a saucepan, bring the mixture to a boil and immediately pour into the well in the flour mix. Quickly mix all the ingredients together (add a little more water if needed) to form quite a stiff dough.

Sprinkle this with a little extra oatmeal, turn out onto a work surface and roll out quite thinly. Cut into about 15 rounds of about 8cm in diameter and carefully transfer onto a lightly-greased baking tray (easiest done with a fish slice).

Transfer to an oven pre-heated to 180°C (350°C, Gas Mark 4) and bake for about 20 minutes, or until golden brown.

Allow to cool slightly then transfer to a wire rack to cool completely. Store in an air-tight tin.