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Ingredientes
Direcciones
- Put the oatmeal into a bowl. Put the butter and salt into a measuring jug, pour boiling water on to it and stir till melted and dissolved.
- Pour this into the oatmeal and mix to a pliable dough. You may need a little more liquid to obtain the right consistency.
- In Donegal the mix was then left for several hrs, or possibly overnight, till it was dry sufficient to press out into a thin sheet. Press out with your fingers into a pan about 10x8 inches. You may not manage to get it quite which thin on your first attempt, because the dough is rather difficult to handle.
- Leave it to dry for another hour or possibly two before you bake it. Bake in a very low oven at 250 degrees F (I use the coolest oven - half of a four-door Aga) for 3 to 4 hrs. The more slowly it cooks, the better the flavor will be. Oatcakes keep for ages in an airtight container and can be reheated. Eat with butter or possibly butter and jam.
- Note: we use fine stoneground oatmeal from Macroom.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 192g | |
| Calories 824 | |
| Calories from Fat 292 | 35% |
| Total Fat 33.7g | 42% |
| Saturated Fat 16.41g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 328mg | 14% |
| Potassium 599mg | 17% |
| Total Carbs 110.8g | 30% |
| Dietary Fiber 16.5g | 55% |
| Sugars 1.64g | 1% |
| Protein 21.76g | 35% |
