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Miscellaneous
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Yeast based
Cakes
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Dinner
Cookies and crackers
	Oat crackers

Oat crackers

 

Category:	Crackers		Tested:	Yes. Very good with brown cheese.
Difficulty	Easy
Time to prepare:	2-4 hours		Last updated:	11-04-2003

How to do it

Put the rolled oats in the bowl and pour the milk over. Add sugar. Mix salt of hartshorn and baking soda with the flour and add it. Melt the butter and mix everything well.

Allow the dough to cool, that makes it easier to roll out. If possible, let it coll all night.

Dust flour on the baking table and roll out the dough till it's about 1.5 - 2 mm thin. Use a glass to mark out the crackers. Put them on a baking shelf covered with baking paper. Prick them with a fork and bake it in the oven for 10-15 minutes.

Comments and tips

I use fifty/fifty lighly cooked and large rolled oats. It won't hurt to add some extra sugar if you like sweet crackers. The dough is rather sticky, so you may want to use less butter.

You can put the crackers close on the shelf, they shrink a bit in the oven. And of course you'll use baking paper to avoid scrubbing the shelf.

If you roll out the dough very thin, you may get 180 crackers from this recipe, however, the crackers are better if they are a bit thicker. Try for yourself!

If you think it smells of ammonium chloride while the crackers are in the oven, you're right. It's completely normal, it's caused by the salt of hartshorn.

If the crackers are too soft, you may dry them in the oven at 100°C for some minutes, but be carefull, they very quickly become too crisp.