Dulse oatcakes
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Dulse oatcakes
- Prep time:
- 15 mins
- Cook time:
- 30 mins
- Serves:
- makes 12
Dulse gives a mild salty-savoury flavour to Eleanor Smallwood’s oatcakes, traditionally cooked along the coastlines of Northern Ireland and the Hebrides
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Tips and suggestions
- Cooks Tips...
- dulse is a deep-red sea vegetable harvested in the North Atlantic, and available in health food shops.
Ingredients
- 115 g porridge oats
- 1/2 tsp Baking powder
- 15g dried dulse, toasted
- 30g unsalted Butter, at room temperature
Method
1. Preheat the oven to 200C/gas 6 and line a baking tray with greaseproof paper.2. Tip the oats and baking powder into a food processor and crumble in the dulse. Blitz to a sandy rubble.
3. Dice the butter into small cubes, add and blitz briefly. With the motor running, pour in enough boiling water to form a soft but not sticky dough.
4. Roll out to about 3mm thick on a well-floured surface. Stamp out rounds with a 5cm cutter and put on the baking sheet.
5. Bake for 20-30 minutes until just golden. Transfer to a wire rack to cool.
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