by Heather Harris Brady
I’ve had a fascination with these since I acquired the little volume of Monica Sheridan’s Irish Cooking years ago. In it she talks about how her family would make these oatcakes, prop them in front of the peat fire to dry and eat them hot with lots of fresh butter. Alas peat fires are just not practical in these parts, especially now when the peat is frozen solid just like everything else – ahem. Anyway, I fiddled around and came up with my own recipe for oatcakes. They’re probably better cooked over a peat fire, but these are pretty good too.
Oatcakes, Makes about 35 2-1/2″ crackers
- 1 c. old-fashioned rolled oats, soaked in 3/4 c. water for one hour
- 3 T. olive oil
- 2 c. unbleached all-purpose flour
- 1/2 c. quick-cooking oatmeal
- 1/2 t. baking powder
- Sea salt for topping
Add the remaining ingredients to the soaked rolled oats.
Stir it well and knead it for 6-8 turns. The hydration of your flour might be different than mine. Just adjust the flour and water as needed to achieve a soft workable dough. If it looks like the picture below it will be fine.
Preheat the oven to 425 and roll the dough out as thinly as possible (1/16″ or 1/32″ if you can do it).
Cut it into rounds. They might not be perfect because oatmeal is flaky. . .I decided to find it rustic and charming.
Generously oil a baking sheet with more olive oil. Put the crackers on the sheet, then flip them over so they have a little oil on each side. Poke them all over with a fork and give them a sprinkle of sea salt.
Bake for 10-12 minutes until golden brown, flipping once with 3-4 minutes of baking time left.
Cool on a baking rack and store in an airtight tin. These have a nice complexity of flavor that would hold up well to cocktails and draft beers, but they’re good on their own too!
One year ago: Corned Beef Hash