Farms all over Ireland grow the traditional oats, so it is no wonder that it is a favorite cereal there. Irish oatmeal is a hardy breakfast dish, and Oatcakes are eaten throughout the day.
These unleavened cakes known as strones in Ulster and bannocks in Scotland were historically set to bake on little stands placed directly over glowing coals in the fireplace.
These unleavened cakes known as strones in Ulster and bannocks in Scotland were historically set to bake on little stands placed directly over glowing coals in the fireplace.
Oatcakes are hard and crunchy and will certainly give your jaws a workout! They are delicious served with some butter, jam, honey or cheese.
Oatcakes
1/2 cup flour1 tsp cream of tartar
1-1/2 tsp salt
1/8 tsp baking soda
1-3/4 cup rolled oats
1/4 cup boiling water
2 tsp vegetable oil
Preheat oven to 325 degrees. Sprinkle baking sheets lightly with flour.
Into a large mixing bowl, sift or whisk together the flour, cream of tartar, salt and baking soda. Add the rolled oats to the bowl and toss well.
Add 1/4 cup boiling water to the oatmeal mixture and mix well. Mix in the vegetable oil. If the dough is too dry and will not hold together, add 1 more tablespoon of boiling water. Divide the dough into two equal parts.
Sprinkle a pastry board lightly with some rolled oats. Working with one portion of dough, roll it out on the pastry board making it as then as you can while keeping the shape as round as you can.
Using a sharp knife, cut the round into 8 wedges like a pie. Transfer the wedges to one of the baking sheets with a spatula. Repeat with the remaining dough portion.
Bake approximately 25 minutes or until centers are dry and edges are lightly browned.
Remove from the baking sheets and eat right away. They are also good eaten cold or lightly toasted.
Makes 16.
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