Irish Oatcake (Savory Oat Crackers)

Irish oatcakes shaped as soft round crackers are shown cooling down over a wire rack.

Irish Oatcake (Savory Oat Crackers)

Irish oatcakes, despite their name, are savory oat crackers better described as delicious buttery biscuits with a nutty flavor. Enjoy them slathered with Irish butter, topped with jam or savory spreads, or as part of cheese boards.

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Prep Time: 10

Cook Time: 14

Total Time: 24

Servings:

Calories: 135kcal

Author: Milena Perrine

Ingredients

7 tablespoon Irish butter
1 cup rolled oats
3 tablespoon whole wheat or oat flour*
⅓ cup ground finely chopped raw walnuts**
1 teaspoon dried thyme
½ teaspoon coarse salt
1 egg beaten
¼ cup sesame seeds optional, to roll the oatcakes in

Instructions

Heat oven to 350 F and chill butter in freezer for 10 minutes.
In a bowl grate the chilled butter, add the rolled oats and flour and press with your hands until all three are well combined.
Add the walnuts, thyme and salt and press again to incorporate. Add the beaten egg and work in into the dough.
Measure out about a dozen 1 tablespoon dough pieces and roll them into balls. If using sesame, place the seeds onto a plate and roll each dough ball evenly with seeds. Arrange balls onto 2 separate parchment papers, gently press each ball with a dough roller to flatten. Holding onto the parchment paper sides transfer onto 2 baking sheets.
Bake for 12 to 14 minutes until the oat crackers darken and the butter is bubbly on top. Once out of the oven transfer to a wire rack and allow oatcakes to cool down completely.

Notes

*To impart a nuttier flavor. You can substitute with all purpose flour.

**Alternatively you can pulse them a few times in food processor.

If you'd rather make classic Irish oatcakes, use this old-fashioned variant of the recipe which is on the sweeter side:

Mix 2 cups rolled oats, 6 tablespoon sugar, ½ cup flour, ½ teaspoon baking powder and a pinch of salt. Melt 1 stick (8 tablespoons) butter and combine it with the dry ingredients. Roll out the mixture to a ¼ inch thickness and cut out cakes using a ring cutter. Combine dough scraps and roll out again to use fully. Bake at 350 F for 15 minutes.

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