Irish Oatcakes

Irish Oatcakes

Makes 2 dozen
These crunchy, hearty oatcakes are terrific eaten like crackers with savory or sweet accompaniments. Sprinkle with either salt or sugar before baking, then serve alongside soups and stews for dipping or spread with jam and enjoy with a cup of tea for breakfast or an afternoon snack. They also make a great gift.
  • 2 cups old-fashioned oats
  • 1/2 cup cup whole wheat flour, plus more for dusting
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 2 egg whites
  • Raw or turbinado sugar, for sprinkling (optional)
  • Coarse sea salt, for sprinkling (optional)
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Preheat the oven to 325°F. Line a large baking sheet with parchment paper and set aside.

Put oats into a food processor and pulse until coarsely ground. Transfer oas to a large bowl. Add flour, butter, honey, fine salt, baking powder and egg whites and stir just until combined. Turn dough out onto a floured surface and roll out into a 1/4-inch thick rectangle.

Using a round cookie cutter, cut dough into (2 1/2-inch) circles and transfer to prepared baking sheet. Sprinkle tops with sugar or coarse salt and bake until deep golden brown and firm, 20 to 25 minutes. Set aside to let cool completely before serving.
Nutritional Info: 
Per Serving: Serving size: 1 each, 60 calories (15 from fat), 1.5g total fat, 0.5g saturated fat, 5mg cholesterol, 65mg sodium, 10g carbohydrates, (1 g dietary fiber, 2g sugar), 2g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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