Made with just five ingredients, these traditional Irish oatcakes can be ready in just 15 minutes and are sure to become a firm favourite. Top as you wish, but we'd recommend a wedge of cheese and dollop of tomato chutney. See method
- 15g butter
- ½tsp salt
- 150g (5oz) porridge oats
- plain flour, for rolling
Each serving contains
of the reference intake
- Preheat the oven to Gas Mark 4/180°C/fan 160°C.
- Measure out 125ml (4floz) boiling water. Add the butter and salt to this and stir together until the butter is melted. Place the oats in a food processor and pulse a couple of times so the oats are roughly crushed.
- Tip into a bowl. Pour the water over, stir to combine and leave for a couple of minutes.
- Lightly dust your work surface with some flour. Tip the dough out and then roll out until 5mm thick. Use a biscuit cutter to stamp out about 5cm circles, rerolling the scraps if you need.
- Place on a baking sheet then bake in the oven for 15mins until just crisp. Cool on a wire rack.
- Serve with a selection of cheeses and some chutney.
- They can be stored in an airtight container in a cool dark place for 2-3 days – after this time they will not be as fresh.
Freezing and defrosting guidelines
Bake according to the recipe and allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving.
See more Irish recipes