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Makes
3 dozen 1.5-inch crackers
Author Notes
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
Ingredients
- Oatcakes
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2 cups
rolled oats
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3 tablespoons
unsalted butter, cut into 1/2-inch cubes
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1 teaspoon
salt
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2 teaspoons
freshly ground black pepper
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cold water
- Glaze (optional)
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2 tablespoons
milk
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1 teaspoon
granulated sugar
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coarse salt
Directions
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Preheat the oven to 325°F.
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Place one cup of rolled oats in the bowl of a food processor. Process until very fine like a flour.
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Add the remaining cup of oats, butter, salt and pepper. Pulse until coarse crumbs appear.
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With the processor running, slowly add enough water just until the mixture resembles large curds. Don’t wait for it to form a ball and ride on the blade, or you risk overdoing it.
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Turn the dough out onto a lightly floured board. Bring it together with your hands adding more water if necessary. You want a soft, cohesive dough that isn’t sticky.
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Roll the dough out to an 1/8-inch thickness. Using a pastry cutter, cookie cutter, or knife cut the dough into any shapes you like. Transfer the crackers to a large baking sheet.
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Combine the milk and sugar in a small bowl stirring to dissolve the sugar. Brush the tops of the crackers and sprinkle with salt.
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Bake for 20 minutes, until the bottoms are lightly browned. Allow crackers to cool on the sheet for five minutes then remove to a wire rack. Store in airtight containers when completely cool.
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