Salted oat crackers: when cheese and bicky time comes a’calling, snap to it and roll on! From last Sunday’s @obsfood (link in my Instagram profile). Here’s the recipe:
300g plain flour, plus a little extra for rolling
1 – 2 tsp caster sugar
½ -1 tsp baking powder
¾ tsp fine salt
25g – 50g softened unsalted butter, or oil
100g rolled oats
175ml milk or cold water (milk makes them a little more tender, water a little crisper)
Sea salt flakes, for sprinkling
Put the flour, sugar, baking powder and salt in a large bowl and rub in the butter. Toss in the oats and milk (or water), and mix to a soft dough. Cover the dough in the bowl, and set aside for half an hour.
Heat the oven to 150C fan. Liberally flour a worktop and roll out the dough very, very thinly, using extra flour to stop it sticking. Cut the dough into 10cm discs using a pastry cutter, or into squares with a sharp knife.
Lay the discs (or squares) on an oven tray lined with nonstick baking paper. Brush the top of each disc very lightly with a little water then sprinkle a few salt flakes over each. Bake until barely golden at the edges, but still slightly pale.
