Irish Flakemeal Cookies
Oats and other cereals grow abundantly in Ireland and feature extensively in Irish cookery.
“Flakemeal” is coarsely ground oat flour or “meal”. In Ireland cookies are called “biscuits”.
2 ½ cups large flake oats, preferably organic
¾ cup all-purpose flour, preferably organic
2/3 cup finely desiccated coconut, preferably unsweetened
2 mL / ½ tsp sea salt
1 cup butter, room temperature
½ cup fine granulated sugar
Decoration Melted chocolate (see below)
Preheat oven to 350 F. In a food processor whizz the large flake oats until coarsely ground leaving some (about 10%) almost whole so they add texture. Tip the oats into a medium bowl and mix in the flour, coconut and salt. Set aside.
In the bowl of an electric mixer cream the butter and sugar together until pale and fluffy, scape down the side of the bowl once or twice as needed. Gently add the oat and flour mixture and mix until just combined. You can gather up any dry crumbs from the bottom of the bowl and press into the mixture.
Turn out onto a lightly floured work surface, dust lightly with flour and roll out to around a ½ cm thickness, and cut with plain 2 “ / 6 cm cutter. Place 1” / 2.5 cm apart on baking tray lined with parchment. Bake 350 for 20 -25 minutes or until lightly golden. Cool on baking tray. When cold decorate with melted chocolate or coffee flavored icing and a half walnut or pecan.
Makes 28 – 30 cookies
Thanks to Jenny Pearson-Millar, Gîte Plumes et Glisse B&B.