Oatmeal crackers are a great base for cheeses, chutneys, tangy spreads. They are especially delicious with celtic sea salt sprinkled over the top.
Oatmeal Crackers | Oatcakes
Prep time: 15 mins
Cooking time: 15-18 mins
Serves: 4 – 6, depending on their use
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
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.