These nubbly, crumbly little shortbread-like cakes make for a tasty little breakfast or snack, especially when paired with a bit of cheese or jam and a cup of tea. This recipe is adapted from one that is on Epicurious but that I've seen in a whole bunch of different places as well, so it's true origins may be lost to time. —fiveandspice
- Makes about 1 1/2 dozen
1 1/2 cups
chilled, salted butter (I like to use Kerrygold) cut into small chunks
- Heat your oven to 350F and line two baking sheets with parchment. Combine all the dry ingredients in a medium bowl.
- Using your fingers, rub the butter into the dry ingredients until it resembles a coarse meal. Stir in the buttermilk and use your hands to press everything together into a messy ball of dough.
- On a lightly floured surface roll or pat the dough out until it's 1/4 inch thick. Use a 2-inch round cookie cutter to cut circles and transfer these to a baking sheet leaving about 1/2 to 1 inch between the circles. Gather the scraps and roll them out again and cut more circles.
- Bake until the oatcakes are golden brown around the edges, about 12 minutes. Allow to cool on the baking sheets for 5 minutes, then transfer to a wire rack to finish cooling. Serve plain or with cheese and jam. Store the oatcakes in an airtight container for up to 3 days.