Oatcakes (Irish)

Griddle breads and flat cakes made of oatmeal have been eaten in Ireland for more than a thousand years, and all through the Middle Ages and into the modern era, almost every traveler to the island from elsewhere has mentioned these foods. Today, oatcakes are most popular in the north of Ireland, where a number of large commercial bakeries turn them out in great quantity.

½ cup butter (110 g)
2 cups Irish rolled oats (320 g)
½ cup all-purpose flour, unbleached (50 g)
¾ tsp. sea salt
½ tsp. baking soda

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly grease a large baking sheet.

Melt the butter with 2 Tbsp. of water in a small saucepan or skillet over low heat.

Mix the oatmeal, flour, salt, and baking soda together in a medium bowl. Make a well in the center of the mixture, then pour in the hot butter mixture and stir with a wooden spoon to form a crumbly dough.

Turn the dough out onto a floured board and firmly roll out the dough with a floured rolling pin (or press it with floured hands) into a rectangle about ¼" (6.5 mm) thick. Using a cookie cutter or the floured rim of a glass, cut the dough into circles 2-2½" (5-6.5 cm) in diameter. With a spatula, transfer the circles to the baking sheet, leaving about 1" (2.5 cm) between them.

Bake for 20-25 minutes or until nicely browned and firm. Carefully transfer the oatcakes to a wire rack and let them cool, uncovered, overnight to harden.

Makes 20-24.