| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | 60 pieces |
Ingredients
- 2 cups old-fashioned rolled oats
- 1/4 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped rosemary leaves
- 3/4 teaspoon baking powder
- 1/2 stick (1/4 cup) cold unsalted butter, cut into bits
- 1/4 cup plus 2 tablespoons milk
Instructions
- Preheat oven to 375 degrees F.
- Put the oats into a food processor and pulse until finely chopped. Add flour, salt, pepper, rosemary, baking powder, and butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough forms about 15 seconds. On a lightly floured surface, roll out dough to 1/8-inch thick (about a 13-inch round) and cut out about 60 square oatcakes. Arrange oatcakes on baking sheets 1-inch apart and bake in middle of oven 12 to 15 minutes, or until lightly brown on the bottom. Transfer oatcakes to a rack and cool completely.
Nutrition Facts
| Serving Size | 1 of 60 servings |
| Calories | 21 |
| Total Fat | 1 g |
| Saturated Fat | 1 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 2 mg |
| Sodium | 14 mg |
Reviews
Made them with course grits, processed as stated for the oats. Didn’t change anything else. Next time I will cut back on the salt in the dough and sprinkle coarse sea salt on them. Yummy! Served them with a Tabasco Horseradish dip. A Keeper!
These came out great! I followed the directions but halved the amount of salt and used dill instead of rosemary. Despite the reviews saying 1/2 the salt is good, these STILL came out a bit too salty for me, and I’m a salt lover. Next time I will use 3/4 a tsp salt, and i’m almost positive those will come out PERFECT.
Easy and delicious! I actually made not-quite-all-the-way-through cuts in the rolled dough in the size of cracker I wanted but left them in one big sheet so they could be broken apart after cooking. Worked like a charm and cut down on prep time. I also used salted butter, and halved the salt but found mine a little lacking in salt. I’ll try 3/4 of the called for amount of salt with salted butter, next time. And there will be a next time!
Love these crackers! I have doubled the pepper to 2 tsp and double the rosemary to 2 tsp of fresh (I have a big plant!)…Yummy for those who like a lot of flavor! Great with red wine….
I may never buy crackers again. This was very easy. I’ve never made home made crackers before and thought it was time to try. I didn’t have any rosemary so I added a little bit of garlic powder to the mix and topped them with poppy seeds. After reading the reviews, I cut the salt in half because I didn’t have any unsalted butter. I ground the oatmeal very fine in my food processor and didn’t feel any ‘grit’ when I was eating them. They do need to be rolled out very thin though or they seem a little like a shortbread cookie.
I used Earth Balance vegan butter and 1/2 tsp of salt and they came out perfectly. Soy butter adds a nice little nutty flavor. Reminds me of Nairn’s delicious oat cakes.
Yes, too salty, and I love salt (so much so that I sprinkled some sea salt on top of some of the crackers.) I will not chop the rosemary next time before putting it in the processor. I microplaned some parm on some of the crackers about 2 minutes before removing them from the oven – yum.
very, very good
I made a batch for some guests and they loved them. I read the comments about the salt and removed most of it. I will add half to the next batch as it wasn’t salty enough for my taste.
A hit.
I agree with everybody that it’s a bit salty. I will use way less salt next time and add rosemary because the smell of the rosemary is so fragrant. I love it. I grind the oatmeal smooth enough but still leave some texture and I can feel it when I eat it. Love the texture, just prepare to floss well:) I will definately try again next time with some changes above.