Authentic Irish Oatcakes
Authentic Irish Oatcakes recipe
Yield
8 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
oatmeal
medium* |
|
| ½ | teaspoon |
salt
|
|
| 1 | pinch |
baking soda
|
*
|
| 2 | tablespoons |
bacon drippings
melted** |
*
|
| 2 | ounces |
water
***, hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
oatmeal
medium* |
|
| 2.5 | ml |
salt
|
|
| 1 | pinch |
baking soda
|
*
|
| 3E+1 | ml |
bacon drippings
melted** |
*
|
| 57.8 | ml/g |
water
***, hot |
|
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.
