Dulse oatcakes

Dulse gives a mild salty-savoury flavour to Eleanor Smallwoods oatcakes, traditionally cooked along the coastlines of Northern Ireland and the Hebrides
By Eleanor Smallwood
Dulse oatcakes
  • Rating:
  • Serves: makes 12
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 115 g porridge oats
  • 1/2 tsp baking powder
  • 15 g dried dulse, toasted
  • 30 g unsalted butter, at room temperature

Tips and Suggestions

dulse is a deep-red sea vegetable harvested in the North Atlantic, and available in health food shops.


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

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

3. 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.

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

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

Rate This Recipe