- 1 ½ cup Mason’s Country Fresh Rolled Oats
- 1 cup Eden Valley Wholemeal Flour
- ½ teaspoon baking powder, sifted
- ½ teaspoon salt
- 1 tablespoon caster sugar
- 75g butter at room temperature, cut into small cubes
- ½ cup water
Place the rolled oats in a food processor and pulse several times until it resembles coarse flour.
Add in the wholemeal flour, baking powder, salt, sugar and pulse to combine.
Add in the cubes of butter and pulse until it forms crumbs. Then drizzle in the water slowly and pulse into the mixture comes together to form a soft dough.
Roll out the dough very thinly, about 2-3mm thick and cut into desired shapes. Place the crackers on the lined baking trays, lightly brush the tops with water and sprinkle a little salt over the top.
Tip: An easy way to roll the dough is between two sheets of greaseproof paper. Peel the paper off after every few rolls and smooth out as it will develop creases and turn over the dough frequently. It’s best to do this in two batches.
Allow to cool completely on baking trays.