Comment on this article

Irish Oatcakes
from the kitchen of Sharmagne Leland-St. John

6 ounces fine oatmeal
2 ounces flour
1 teaspoon salt
1 teaspoon baking powder
10 ounces warm water
1 ounce butter

Place the oatmeal into a bowl. Sift
in the flour, salt and baking powder.
Form a well in the centre.

Put the water and butter into a saucepan
and bring to a boil. Pour into the well.

Quickly mix together adding more warm
water if necessary. You'll want to form
a stiff dough that holds together.

Roll out the mixture on a floured board
and knead until 1/4 inch thick. Cut into
triangles.

Cook on a pan or griddle until golden on
both sides. Dry out in a cool oven at
300°F until crisp.

Slather with butter and jam and serve.

 

Return to: