Preparation info
  • Makes


    • Difficulty


Appears in
Real Irish Food

By David Bowers

Published 2014

  • About

On first glance, these plain little cakes might seem to be so ordinary they’re hardly worth bothering with. But their utter simplicity—the mild oat flavor and the nubbly texture of the rolled oats—is what makes them so addictively good with cheese. I like them best of all with a high-quality sharp cheddar, the kind with the classic fudgy, crumbly texture, but they’re an ideal cheese biscuit, ready to accompany whatever cheese you’re eating. You can buy readymade oatcakes good and bad at any