The texture of these crackers is like a very brittle and sturdy potato crisp, less filling than an oatcake and rather good with a plate of cheese as they can handle a slice of the hard types without crumbling. The matinee idol of crackers.
300g plain flour
1 tsp caster sugar
1/2 tsp baking powder
3/4 tsp fine salt
25g unsalted butter, softened
100g rolled oats
175ml cold water or milk
extra flour for rolling
sea salt flakes for sprinkling
Place the flour, sugar, baking powder and salt in a bowl and rub in the butter. Toss in the oats and water (or milk) and mix to a soft dough. Cover the dough in the bowl and leave for 30 minutes. Heat the oven to 200°C/180°C fan/390°F/gas 6, roll the dough very very thinly using extra flour to stop it sticking and cut into 10cm discs with a pastry cutter, or squares with a sharp knife if that’s easier. Lay the disks on a tray lined with non-stick baking paper. Brush the top of the discs very lightly with water and sprinkle each with a few salt flakes. Bake for about 12-14 minutes until barely golden at the edges but still slightly pale.
If you have any questions about the recipe just ask over on our forum
Comments are closed.