Yes, the name says "savory", but a sprinkling of sugar sweetens these hearty rounds. Plus, their oaty, wheaty dough makes them all the more amenable to spreading with jam or dipping in honey. They also meld well with a piping hot cuppa.
Excerpted from Irish Pantry by Noel McMeel (Perseus Books). Copyright (c) 2013. Photographs by Steve Legato. Excerpted by permission of Perseus Books. All rights reserved.
Read more: Bake the Book: Savory Irish Oatcakes
- Yield:makes about 1 dozen oatcakes
- Active time: 15 minutes
- Total time:45 minutes
- 2 cups / 240 grams old-fashioned rolled oats
- 1/2 cup / 60 grams whole wheat flour, plus more for dusting
- 2 tablespoons unsalted butter, melted
- 2 tablespoons honey
- 1/2 teaspoon fine salt
- 1/2 teaspoon baking powder
- 2 large egg whites
- Raw or turbinado sugar or coarse salt, for sprinkling
Preheat the oven to 325°F / 160°C. Line a large baking sheet with parchment paper and set aside.
Put the oats into a food processor and pulse several times to grind them into a coarse flour. Place the oat flour in a large bowl with the flour, butter, honey, fine salt, baking powder, and egg whites and stir just until combined. Turn out the dough onto a floured surface and roll out into a 1/4-inch / 6-millimeter-thick rectangle. Using a round cookie cutter, cut the dough into 2 1/2-inch / 6-centimeter circles and transfer to the prepared baking sheet.
Sprinkle the tops with raw sugar or coarse salt and bake until deep golden brown and firm, 20 to 25 minutes. Transfer to a cooling rack and let cool completely before serving at room temperature, or store in an airtight container for up to 2 weeks.