Savory Irish Oatcakes

8 ingredients
3 steps

Ingredients

  • 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

Directions

  1. 1
    Preheat the oven to 325°F / 160°C. Line a large baking sheet with parchment paper and set aside.
  2. 2
    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.
  3. 3
    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.

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