Oatcakes (Irish) Recipe

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Oatcakes (Irish) Ingredients

6 oz oatmeal (preferably fine)
2 oz flour
1 tsp salt
10 fl warm water

A Recipe for
Oatcakes (Irish)

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Oatcakes (Irish) Recipe
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This is a recipe for Oatcakes (Irish) from the recipe cookbook of Recipes-to-go (Dessert)

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Oatcakes (Irish)

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Oatcakes (Irish) Directions

Mix flour and salt together. Slowly add warm water. Roll out on a
floured board to 1/4 inch thick. Cut into triangles. Cook on a pan
or griddle until golden on both sides. Dry out in a cool oven (150 C
/ 300 F) until crisp. -- These cakes are eaten buttered, with a
glass of milk, for supper, but are also good with oily fish such as
herring or mackerel. (They are also terrific with wine and cheese.)

Serves: 8

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Oatcakes (Irish) Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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