You make these crackers just like sugar cookies except that you don’t have to decorate them. Roll out the dough, cut them into rounds or shapes, and place them on the baking sheet.
For this unusual cracker, you grind roll oats in a food processor or blender—two cups coarse ground oat flour for one cup wheat flour. No wonder it’s a wholesome cracker.
The secret of crispy crackers is a long bake, long enough to drive the moisture from the crackers.
- 2 cups quick rolled oats
- 1 cup all-purpose flour
- 3 tablespoons sesame seeds
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup cold butter
- 1/2 cup ice cold water plus one tablespoon if needed
Preheat the oven to 350 degrees.
- Grind the oats about 1/2 cup at a time in your blender or food processor. Do not over-process. Your oats should be coarsely ground.
- Add the flour, sesame seeds, granulated sugar, salt, and baking powder and stir to combine.
- Cut the butter into the dry ingredients with a pastry blender until the mixture is granular.
- Make a well in the middle of the mixture and pour the cold water into the well, first the 1/2 cup and then the extra tablespoon if needed. Stir with a fork until the mixture comes together then knead it on the counter just until you have a ball of dough.
- Roll the dough out to 1/8-inch thick. Cut crackers with a cookie cutter or bottle lid. Place the crackers on an ungreased cookie sheet. Prick the crackers in two or three places with the tines of a fork.
- Bake for 16 to 18 minutes or until the crackers are baked and dry. Let sit on the cookie sheet for five minutes and then remove them to a wire rack. Serve with a dip or spread. Makes about 5 dozen 1 1/2 inch crackers.