Authentic Irish Oatcakes
Submitted by di79ck
Authentic Irish oatcakes: rustic four-ingredient oat triangles cooked on a bakestone with bacon drippings or beef fat. Pair with butter, cheese, jam or smoked fish. Centuries-old Celtic staple.
YIELD
8 servingsPREP
15 minCOOK
25 minREADY
40 minOatcakes are one of the oldest breads in the British Isles, dating to a time before wheat flour was widely available in Ireland and Scotland. Just oatmeal, salt, baking soda, fat and water cooked on a hot stone produces a hearty, slightly chewy, faintly savory cake that has fed Celtic peoples for over a thousand years. They’re still served at Irish breakfast tables and afternoon teas today.
Using bacon drippings or beef tallow is the traditional fat and worth seeking out. The savory rendered fat gives oatcakes their characteristic flavor that vegetable oil or butter can’t quite replicate. The smoky undertone pairs perfectly with eggs at breakfast or sharp cheese at tea time.
Grinding the oatmeal slightly is a smart modern adaptation. Traditional Irish medium oatmeal is hard to find outside the British Isles, but pulsing rolled oats briefly in a blender approximates it. Too coarse and the oatcakes fall apart; too fine and they bake too dense.
The bakestone is the traditional cooking surface. A heavy cast iron skillet or griddle works as a modern substitute. The 20-minute cook on one side then 5 minutes on the other produces oatcakes that curl up at the corners (the signature of properly cooked Irish oatcakes) and develop a faintly toasted exterior.
Pro Tips
- Use medium oatmeal (also called pinhead) if available; otherwise pulse rolled oats 10 to 12 times in a blender.
- The dough should hold together when squeezed but not be wet. Add water a teaspoon at a time.
- Sprinkle the board with oatmeal, not flour, when rolling. Flour produces a wet, sticky surface and oatmeal blends in seamlessly.
- Re-toast under a broiler before serving for best texture. They can be made days ahead.
Variations
- Use butter or lard instead of bacon drippings for a milder flavor.
- Add ½ teaspoon dried thyme or rosemary to the dry mix for an herbed version.
- Serve traditionally with Irish butter and orange marmalade, or with sharp cheddar and apple slices.
- Pair with smoked salmon and cream cheese for an elegant appetizer.
Ingredients
Directions
Grinding down regular rolled oats slightly in a blender or grinder will be a help. *Or beef dripping. ***Approximately.
Mix the oatmeal, salt and soda in a bowl.
Make a well in the center. Pour in the melted fat and add enough water to make a stiff dough which can be squeezed into a ball.
Sprinkle the board and your hands with oatmeal and knead the mixture until there are no cracks in it.
Flatten the ball and roll it out into a round just under ¼ inch thick.
Invert a plate on top and trim off the ragged edges -- these can be added to the next batch of dough to be rolled.
Cut the round into quarters, lift them onto a warmed and greased bakestone and cook over moderate heat for 20 minutes or until the triangles curl at the corners.
Turn and cook the other side for 5 minutes, or finish under a moderate grill.
Store the oatcakes in an airtight tin, and toast under a moderate grill, or in the oven, before serving.
Comments
Really looks authentic. Guess I will need to store bacon grease. Can these be baked in an oven?