Origin of dish:
No rating at the moment! Be the first to
Type of cooking:
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients (serves 10):
75g/3oz plain flourMethod: Place flour, oats, sugar and butter in a bowl and combine well. Stir in egg. Butter a 20cm/8in loose- bottomed cake tin. Tip the mixture in. Press out to the sides of the tin with the fingertips to give an even thin layer. Mark into 12 triangles with a sharp knife (this makes it easy to break the cake into biscuits when cooked). Bake at 200°C (Gas Mark 6) for around 15 minutes, or until browning at the edges of the tin.
75g/3oz Flahavan’s Irish Porridge Oats
100g/4oz Irish butter, softened
25g/1oz soft brown sugar
1 egg, beaten
Remove from oven and leave to cool in the tin. The biscuit crispens as it cools. Remove base from the cake tin and separate biscuits along the lines of the knife marks.
© Bord Bia