Oatcakes (Irish)
These cakes are eaten buttered, with a glass of milk, for supper, but are also good with oily fish such as herring or mackerel. They are also terrific with wine and cheese.
Yield
8 servingsPrep
10 minCook
?Ready
?Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
oatmeal
preferably fine |
|
| 2 | ounces |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 10 | ounces |
water
warm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
oatmeal
preferably fine |
|
| 57.8 | ml/g |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 289 | ml/g |
water
warm |
|
Directions
Mix flour, salt and oatmeal together.
Slowly add warm water.
Roll out on a floured board to ¼ inch thick.
Cut into triangles.
Cook on a pan or griddle until golden on both sides.
Dry out in a cool oven (150 cup / 300 F) until crisp.
