Description
These slightly spicy, toasty oat treats are the perfect muse for your favorite cheese.
I started with James Martin’s recipe from Castle in the Country. The first two times I made these I cooked them on a griddle. They were crisp and delicious, but the edges of my crackers always curled. I’ve revised the method a bit to improve the finished product. Check it out!
Ingredients
- FOR THE CAKES:
- 2 cups Rolled Oats
- 3 Tablespoons Unsalted Butter, Cut Into 1/2-inch Cubes
- 1 teaspoon Salt, Plus More For Finishing
- 2 teaspoons Freshly Ground Black Pepper
- ⅓ cups Cold Water, And More As Needed To Reach Dough Consistency
- FOR THE GLAZE:
- 2 Tablespoons Milk
- 1 teaspoon Granulated Sugar
- Coarse Sea Salt, For Sprinkling
Preparation
Preheat the oven to 325°F.
Place one cup of rolled oats in the bowl of a food processor. Process until very fine, like a flour. Then add the remaining cup of oats, butter, salt and pepper. Pulse until coarse crumbs appear.
With the processor running, slowly add water just until the mixture resembles large curds. Don’t wait for it to form a ball and ride on the blade or you risk overdoing it.
Turn the dough out onto a lightly floured board. Bring it together with your hands adding more water if necessary. You want a soft, cohesive dough that isn’t sticky.
Roll the dough out to 1/8-inch thickness. Using a pastry cutter, cookie cutter, or knife cut the dough into any shapes you like. Transfer the crackers to a large baking sheet.
Combine the milk and sugar in a small bowl stirring to dissolve the sugar. Brush the tops of the crackers and sprinkle with salt.
Bake for 20 minutes, until the bottoms are lightly browned. Then remove the baking sheet from the oven and allow crackers to cool on the sheet for five minutes. Then remove them from the sheet to a wire rack to finish cooling.
Store in airtight containers when completely cool.
Recipe adapted from a James Martin recipe.
