These slightly spicy, toasty oat treats are the perfect muse for your favorite cheese.
I started with James Martin’s recipe from Castle in the Country. The first two times I made these I cooked them on a griddle. They were crisp and delicious, but the edges of my crackers always curled. —Bob Vivant
3 dozen 1.5-inch crackers
unsalted butter, cut into 1/2-inch cubes