The idea for these oatmeal crackers is straight-forward. You make a pot of oatmeal, mix it with rye & all-purpose flour and some seasonings, then work all of it right into a dough. When these crackers are at their finest, they’re stuffed with toasty oat taste – hearty and substantial. They’re snappy not smooth, and can maintain for per week or extra sealed tightly in a jar.
Oatmeal Crackers: The Inspiration
I’ve been getting ready for a couple of cookbook launch occasions over the previous week – making postcard packets to offer away, doing a little bit of menu planning, and so forth. I assumed selfmade crackers could possibly be enjoyable, and I just like the recipe for Oatmeal Crackers in The Nice Scandinavian Baking E book by Beatrice Ojakangas. I thought-about making them as a part of a lunch menu I did for an occasion with Little Flower College and June Taylor. I assumed I might high them with a variety (of some kind) rather than crostini, however I ended up making the crostini from Tremendous Pure Cooking as an alternative. That stated, I like these crackers sufficient that I needed to share them. And I’ve some ideas and tips I’ve come by to make them further good.
Suggestions
To get crackers snappy it’s essential roll the dough as skinny as you presumably can. After which it’s essential bake the crackers to inside an inch of their lives – darkish, darkish golden. Are you able to see how skinny I’ve rolled the dough up above there? Work it even thinner should you can.
Shapes
You may lower the crackers into no matter shapes you want. And you’ll both bake them bumped up subsequent to one another, or spaced out. I make strip shapes for cheese plates and spreads, and tiny animal crackers for my nephew from the scraps.
Extra Oatmeal Recipes
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