Authentic Traditional Irish Donegal Oatcakes

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central NC
#1
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Tierney Tavern Blogspot
It's the month when we celebrate St. Patrick's Day so these traditional Irish oatcakes are perfect with butter and jam for breakfast or as a healthy snack.

Traditional Irish Donegal Oatcakes

Ingredients:

1 1⁄2 cups stone-ground oatmeal

1 1⁄2 cups whole wheat flour, plus more for dusting

3 tbsp. unsalted butter or lard, cubed and chilled, plus butter for serving (optional, but delicious)

1⁄2 tsp. kosher salt

3⁄4 cup boiling water

Jam, for serving (optional, but delicious)

Directions:

Pulse oatmeal, flour, butter, and salt in a food processor until pea-size crumbles form. Add water; pulse until dough forms. Transfer dough to a lightly floured baking sheet. Press a sheet of parchment paper over dough and using a rolling pin, roll dough into a 1⁄2" thick square; cover with a kitchen towel and let sit 1 hour to dry slightly.

Heat oven to 250°F. Using a 3" round cutter, cut out cakes; gather and reuse scraps. Transfer cakes to a baking sheet; bake, flipping once, until golden and slightly crisp, 1 hour and 15 minutes. The more slowly it cooks, the better the flavor will be. Let cool slightly; serve with butter and jam, if you like. Store in an airtight container at room temperature for up to a week.

Source: “Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage” (Kyle Books; 2012).
 

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pamc153PA

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Location
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#4
outside-shots-005-1024x682.jpg

Tierney Tavern Blogspot
It's the month when we celebrate St. Patrick's Day so these traditional Irish oatcakes are perfect with butter and jam for breakfast or as a healthy snack.

Traditional Irish Donegal Oatcakes

Ingredients:

1 1⁄2 cups stone-ground oatmeal

1 1⁄2 cups whole wheat flour, plus more for dusting

3 tbsp. unsalted butter or lard, cubed and chilled, plus butter for serving (optional, but delicious)

1⁄2 tsp. kosher salt

3⁄4 cup boiling water

Jam, for serving (optional, but delicious)

Directions:

Pulse oatmeal, flour, butter, and salt in a food processor until pea-size crumbles form. Add water; pulse until dough forms. Transfer dough to a lightly floured baking sheet. Press a sheet of parchment paper over dough and using a rolling pin, roll dough into a 1⁄2" thick square; cover with a kitchen towel and let sit 1 hour to dry slightly.

Heat oven to 250°F. Using a 3" round cutter, cut out cakes; gather and reuse scraps. Transfer cakes to a baking sheet; bake, flipping once, until golden and slightly crisp, 1 hour and 15 minutes. The more slowly it cooks, the better the flavor will be. Let cool slightly; serve with butter and jam, if you like. Store in an airtight container at room temperature for up to a week.

Source: “Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage” (Kyle Books; 2012).
Yum!!
 

Jimklag

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Location
Chicagoland
#5
Following @Eleanor Rose 's lead on all things Irish for the month of March, here is a fairly quick bread machine recipe for Irish soda bread.

Ingredients

  • 2 Cups bread flour
  • 1 Cup whole-wheat flour
  • 1/4 Cup powdered buttermilk
  • 2 Tablespoons cornmeal
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1 Cup water
  • 1 large egg
  • 2 Tablespoons molasses
  • 1 Tablespoon honey
  • 1 3/4 teaspoons bread machine yeast
  • 3/4 Cup currants
  • 1 Tablespoon caraway seeds
  • 2 Tablespoons butter
Directions

Preheat the oven to 375 degrees. Combine flours, buttermilk, cornmeal, salt, baking soda, water, egg, molasses, honey, butter, and yeast in the bread machine and process on the dough setting. Add the currants and caraway seeds just before the final kneading. Remove from the machine, punch down, and cover with the bread machine "pan." Let dough rest for 15 minutes. Line a baking sheet with parchment paper. Punch the dough down, and form it into an 8-inch circle, slightly flattened. Place the dough on the parchment paper, cover with plastic wrap, and let it rise until nearly doubled in bulk, about 1 hour. Remove the plastic wrap and cut a large X into the top of the dough with a sharp knife. Bake for 15 minutes on the middle oven rack, then reduce the oven temperature to 350F degrees and bake for an additional 15 minutes, or until brown and done through. Serve warm. I like fresh soda bread served warm, but it also tastes great at room temperature.

A tip before you make your soda bread:
Sift the dry ingredients together several times to ensure that the soda is well distributed. Do not over handle the dough.
 

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