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Irish Oatcakes

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Classic Irish oatcakes have a long history as travel food and sustenance for the working class. Today, they are appreciated as a wholesome snack or rustic side dish. Made from oats, water, a pinch of salt, and a bit of fat, these biscuits are simple, nutritious, and long-lasting, with a satisfying crunch that pairs well with both savory and sweet toppings.

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Preparation time: 10 min / Bake time: 20–25 min

Serve warm with ghee, optionally add ground ginger and ajwain to the dough. Enjoy slightly moistened or with soup.

Avoid spicy toppings, add fennel or coriander seeds to the dough. Serve lukewarm with coconut oil.

Original version is ideal. Spice up with mustard seeds, chili, or black pepper, and serve dry.

Ingredients

  • 100 g rolled oats

  • 1 tbsp oat flour (or finely ground oats)

  • 1 pinch salt

  • 1 tbsp ghee or coconut oil

  • approx. 60 ml warm water

Preparation

  1. Preheat oven to 180 °C (356 °F).

  2. Mix oats, oat flour, and salt in a bowl.

  3. Add ghee (or coconut oil) and warm water, kneading into a smooth dough.

  4. Roll out dough on baking paper to approx. 5 mm and cut into rounds or rectangles.

  5. Place on a tray and bake for 20–25 minutes until golden and crisp.

  6. Let cool on a rack and store airtight.

Spread with ghee, butter, or hummus. Delicious with soup, salad, or as a snack with avocado or arugula.

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