One of the oldest Irish foods, prominent in Donegal, Inishowen, eaten with very little else apart from butter milk and potatoes. Traditionally, after being baked on a griddle or bake stone, the oatcakes would be hardened in front of the fire .
Because of the longevity of cakes and bread made with oats, they were often given to people about to partake on a long journey such as the famine ships & scotch boats for seasonal work.
500g plain flour
800g oatmeal (eg coarse porridge oats)
1 teaspoon salt
1/2 cup water
Preheat oven to 180ºC.
Place the oatmeal in a bowl, sift in the flour & salt making a well in the centre. Place the water and butter in a saucepan and bring to almost boiling, pour into the well. Mix quickly together adding little more water if necessary to form stiff dough that holds together. Sprinkle with a little extra oatmeal and roll out thinly.
Cut into 7.5 cm rounds then place carefully onto a greased baking sheet. Bake in the oven for 20-25 minutes until golden brown or cook on the griddle or bake stone turning occasionally . Serve with soup or cheese
Can be kept for several weeks stored in airtight tin.