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Irish Oat Cake Tea Cookies for St. Patrick’s Day (or anytime!)

Image 1

I first tasted this cookie at a presentation I did for Pat Jarvis, an Indiana reader’s, group. She made these for a tea and oh my gosh I love these cookies. Crunchy, yet a bit soft, not too sweet and you can really taste the oats.



4 oz. unsalted butter, softened

7 tablespoons sugar

1/2 cup all purpose flour

3/8 teaspoon baking soda’

1/2 teaspoon salt

1-3/4 cups rolled oats, old fashioned or quick but not instant (I used old fashioned)

Beaten egg, egg white or cream for brushing cookies before baking

Sparkling sugar for garnishing top (opt)


Cream butter and sugar.

Whisk flour, baking soda and salt together.

Add flour mixture to butter mixture and blend.

Stir in oats.

Let dough rest about 15 minutes.

Dump dough onto lightly floured surface.

Shape into thick patty. With lightly floured rolling pin roll to 1/4” thickness.

Cut into circles with 2” round cutter or into squares with knife. Put cookies on parchment lined or lightly sprayed baking sheet. Reroll scraps and cut out.

Image 2Brush with beaten egg, egg white, or cream and sprinkle with sugar.

Bake 10-15 minutes or just until golden. Store in airtight container. Makes about 24.



  • Dough can be refrigerated for a couple of days. Bring to room temperature before rolling.
  • Dough freezes well and so do baked cookies.
  • If you don’t have sparkling, coarse sugar, go ahead and use regular granulated.

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