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A modern Irish bake

Nutty brown butter, hearty oats and a subtle hint of Irish seaweed create a cookie that’s sweet, savoury and unmistakably Irish. Simple ingredients, thoughtfully combined.

Ingredients

  • 225g rolled oats

  • 225g self-raising flour, sieved

  • 225g Kerrygold butter

  • 225g brown sugar

  • 2 tbsp apple syrup

  • 2 tsp milled dillisk

  • 1 tsp smoked sea salt

Method

1
To Brown the butter: Place cubed Kerrygold butter into a light-coloured pan/ pot over a medium heat to ensure the butter cooks evenly. Stir the butter as it melts, it will foam and sizzle around the edges. Keep stirring for approx. 5/ 6 minutes until the butter is golden brown and the milk solids on the bottom of the pan toast resulting in an intense buttery, nutty aroma.
2
Add the apple syrup with the milled dillisk and then add the sugar.
3
In a bowl, combine the oats and the flour.
4
Pour the melted butter over the oat and flour mixture and combine.
5
Use a little water to bind the mixture together.
6
Shape into 12 cookies and bake at 180 ̊C for 10-15 minutes.
  1. 1
    To Brown the butter: Place cubed Kerrygold butter into a light-coloured pan/ pot over a medium heat to ensure the butter cooks evenly. Stir the butter as it melts, it will foam and sizzle around the edges. Keep stirring for approx. 5/ 6 minutes until the butter is golden brown and the milk solids on the bottom of the pan toast resulting in an intense buttery, nutty aroma.
  2. 2
    Add the apple syrup with the milled dillisk and then add the sugar.
  3. 3
    In a bowl, combine the oats and the flour.
  4. 4
    Pour the melted butter over the oat and flour mixture and combine.
  5. 5
    Use a little water to bind the mixture together.
  6. 6
    Shape into 12 cookies and bake at 180 ̊C for 10-15 minutes.
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