Oat Crackers



Preheat oven to 175C. Line baking trays with greaseproof paper.

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.

Turn the dough out onto a lightly floured surface and gently knead it until it comes together into a ball.

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.

Bake the crackers until they are dry and brown, about 15-18 minutes (check after 15 minutes by breaking a cracker to see how crisp it is, if it is not crisp enough bake for another 2-3 minutes).

Allow to cool completely on baking trays.

Serving suggestions:

Eat the oat crackers with some Over the Moon Organics Camerbert or Oak Valley Truffle Butter.

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Filed under Recipe Ideas.