What a Cracker: Oatmeal Crackers, A recipe (eggless)

One of the things that the most precious man in my life loves to eat is “Ditties” or Oat Crackers (Oat cakes). I don’t bake very often these days, and no longer cook with eggs,  but today I reintroduced myself to the oven, grabbed the organic rolled oats from the pantry, and got to work. All for you, man of my heart.

I love these little circles of oatmeal, blandish but a great base for cheeses, chutneys, tangy spreads. I hope that lovers of oatcakes and oat crackers will not mind when I say that they taste a bit like unseasoned cardboard. Maybe a wry smile from them? But I found that I really like them, and they are especially delicious with celtic sea salt sprinkled over the top.

The recipe was adapted from Joanna’s Food. Joanna has a real sense of exploration in her cooking, and had made several oatmeal based dishes. What I loved about this one particularly is that you make your own oatmeal in the blender. Thanks Joanna.

Oatmeal Crackers (Oatcakes)

Source : inspired by Joanna’s Food
Cuisine: Scottish??
Prep time: 15 mins
Cooking time: 15-18 mins
Serves: 4 – 6, depending on their use

ingredients
250g rolled oats
a pinch of bicarb soda
1/2 tspn salt
1 Tbspn melted butter or olive oil
less than 100ml very hot water – just off the boil

Method
Heat the oven to 200C.

Place the oatmeal in a blender or food processor and whiz until they become medium-coarse or fine crumbs, according to the texture you want in the biscuits.

In a large bowl, mix the oats with the salt and bicarb soda.  Stir in the melted butter or olive oil.

Add the water very slowly – stop as soon as the dough begins to come together. The amount will depend on your oats and the humidity of the day.

Bring the oats together into a ball, then roll them out as thin as you can. I halve or quarter the mixture for easier handling.

Using a cookie cutter, glass or jar, cut out little rounds from the dough.

Place on a baking sheet and bake in the oven for 15 – 18 minutes. Before I put them into the oven, I like to sprinkle a few grains of Celtic sea salt on the top of each cracker.

Watch them carefully towards the end of the cooking time; they should be just beginning to turn brown at the edges.

Cool on a wire rack, and enjoy.

Other Oatcakes:

• Girl Interrupted Eating Rosemary Oatcakes
  

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