Oatcakes are a traditional Irish food, eaten with butter milk and potatoes.
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.
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