Savory Irish Oatcakes

• 2 cups / 240 grams old-fashioned rolled oats
• 1/2 cup / 60 grams whole wheat flour, plus more for dusting
• 2 tablespoons unsalted butter, melted
• 2 tablespoons honey
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking powder
• 2 large egg whites
• Raw or turbinado sugar or coarse salt, for sprinkling

1. Preheat the oven to 325u0b0F / 160u0b0C. Line a large baking sheet with parchment paper and set aside.
2. Put the oats into a food processor and pulse several times to grind them into a coarse flour. Place the oat flour in a large bowl with the flour, butter, honey, fine salt, baking powder, and egg whites and stir just until combined. Turn out the dough onto a floured surface and roll out into a 1/4-inch / 6-millimeter-thick rectangle. Using a round cookie cutter, cut the dough into 2 1/2-inch / 6-centimeter circles and transfer to the prepared baking sheet.
3. Sprinkle the tops with raw sugar or coarse salt and bake until deep golden brown and firm, 20 to 25 minutes. Transfer to a cooling rack and let cool completely before serving at room temperature, or store in an airtight container for up to 2 weeks.

rolled oats, whole wheat flour, unsalted butter, honey, salt, baking powder, egg whites, turbinado sugar

Taken from www.seriouseats.com/recipes/2014/02/savory-irish-oatcakes.html (may not work)