Dessert Dulse Oatcakes is a modern Irish recipe for a classic sweet biscuit of a flour, oat flake and almond blend bound with eggs and butter that's flavoured with the seaweed, dulse. The full recipe is presented here and I hope you enjoy this classic Irish version of: Dessert Dulse Oatcakes.
Soak the dulse in a bowl of cold water for about 10 minutes then drain and chop finely. Sift together the flour, baking powder and salt into a bowl before stirring in the oat flakes, almonds and sugar.
Dice the butter, add to the bowl and rub into the flour mix with your fingertips. When the butter has been incorporated add the egg yolks and dulse then mix in to combine. Bring the ingredients together as a dough then divide this into four equal pieces. Form each piece into a log shape then wrap each log in clingfilm (plastic wrap) and set aside in the refrigerator to chill for 60 minutes.
When sufficiently chilled, remove each log from the refrigerator then unwrap and slice each one into about 40 pieces. Arrange these slices on a baking tray lined with baking parchment then transfer to an oven pre-heated to 200°C and bake for about 12 minutes or until golden brown.
Transfer to a wire rack to cool. Use these as accompaniments to desserts, such as carrageen moss pudding or even ice cream (the Japanese love seaweed with ice cream).
