Bridgid The popular and hardworking women of St. Veronica Church in Chantilly, Virginia, issued their book, Cooking with Saints, highlighting recipes for very month of the year honoring the feast days of particular saints for that day and month.
February 1, the feast day of Saint Bridgid, the book is featuring. Brigid’s Oatcakes, honoring the saint from Kildare from the 5th century who could not bear to see others hungry or cold, and founded Kildare Abbey in Ireland, a center for religious learning. She also had a reputation for being able to heal the sick and injured, and is also known as Mary of the Gaels.
Here’s her recipe for Oatcakes, a chewy, healthy scone type cake or bread served best with butter and jam. It’s also known as Irish Oatcakes.
2 Cups uncooked rolled oats
1 ¼ Cup buttermilk (or sour milk)
2 ½ cups flour
1/2 Cup dried fruit , raisins, cranberries or apricots
1 t. baking soda
1 t.. cinnamon
1 t. salt
½ t. baking power
¼ t. allspice
¼ Cup softened butter
¼ Cup brown sugar
Combine oats and buttermilk, blend thoroughly and chill and hour or more.
Preheat oven to 350 degrees. Line baking sheet with parchment, set aside.
Combine flour mixture with fruit and spices, and baking powder. Cut in butter and brown sugar with blender until butter is the size of peas. Mix in oats and knead the dough until smooth. If too dry, add a couple of drops of water. Form dough into a round shape, 1” thick. Place on prepared baking sheet, and cut the round into 6 wedges, separately each slightly.
Bake for 25 minutes until a slight crust forms and a cake tester in the thickest part comes out clean. Spread with butter and enjoy.
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