Dulse Oatcakes


Dulse Oatcakes


Dulse, a deep-red sea vegetable, gives a mild salty-savoury flavour to these oatcakes, traditionally cooked along the coastlines of Northern Ireland and the Hebrides.

Makes 12

  • 115 g porridge oats

  • 1/2 tsp baking powder

  • 15 g dried dulse, toasted

  • 30 g unsalted butter, at room temperature


Preheat the oven to 200C/gas 6 and line a baking tray with greaseproof paper. 

Tip the oats and baking powder into a food processor and crumble in the dulse. Blitz to a sandy rubble. 

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. 

Roll out to about 3mm thick on a well-floured surface. Stamp out rounds with a 5cm cutter and put on the baking sheet. 

Bake for 20-30 minutes until just golden. Transfer to a wire rack to cool. 

Recipe: Eleanor Ford          Image: Jean Cazals