It’s been a long time since I’ve baked crackers. I like them, especially with cheese or spreads, but usually take what seems the easy way out. I buy them at the store. My sister-in-law recently reminded me that many years ago, when she and her family were visiting, I’d made graham crackers. I’d totally forgotten about that until she nudged my memories. And it was all the nudge I needed to try out a recipe for oat crackers from a new cookbook
In the cookbook, the recipe was actually named “Port-Glazed Stilton with Homemade Oat Biscuits”. But I was interested in the “biscuits”, which really sounded more like crackers to me when rolled out thinner rather than thicker.
So, last night I measured out the white whole wheat flour and rolled oats, added a little sugar, baking soda, salt, then cut in some butter. Blending in the yogurt brought the dough together. I rolled it out, baked them as directed in the recipe. Then tried one. Yum. Tried another just to make sure. Yup. Still “yum”. Then ate a few more because they were still good. (If you look ahead to the recipe and see the ratio of butter to flour and oatmeal, you’ll not be surprised that they tasted good!) I had only made half a recipe, because I just wanted to try it out. I should have made the full recipe, as by morning we had finished them all up.
No photos to show as we gobbled them up before I had a chance to get out the camera.
Here’s the recipe:
1 cup whole wheat or white flour
1 ½ Tablespoons sugar
½ teaspoon baking soda
½ tsp salt, plus more for sprinkling
1 ½ cups rolled oats
½ cup unsalted butter
¼ cup plain whole milk yogurt
Preheat oven to 350F. Lightly grease baking sheet. In a large bowl, mix together the flour, sugar, baking soda, and salt. Stir in the oats, and using your fingers (my FAVORITE part), rub in the butter to form a coarse meal. Fold in the yogurt.
On a lightly floured surface, roll the dough into a rectangle 3/16 inch thick. Cut the dough into 20 rectangles and transfer to the prepared baking sheet.
Sprinkle with addition salt, if desired, and bake for about 15 minutes, or until the edges are dark golden brown. Place the baking sheet on a wire rack and allow to cool for 5 minutes, then transfer to wire rack to finish cooling. Store in airtight container. (laugh out loud. There won’t be anything to store if you’re like me!)