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Oatmeal Crackers
by Marisa McClellan
Originally Published in Issue 28::GRAIN.
Makes 46 to 50 two-inch square crackers.
Ingredients
1½ cups [150 grams] rolled oats
1 cup [110 grams] whole wheat flour
2 tablespoons granulated sugar
1 teaspoon salt
½ cup water
¼ cup neutral vegetable oil
Instructions
- Put the rolled oats into the bowl of a food processor and pulse 8 to 10 times, until they’ve broken down into a rough meal.
- Add the flour, sugar, and salt and pulse 2 or 3 times to combine.
- With the motor running, stream in the water and vegetable oil, and let the processor continue to run until a rough ball forms.
- Scrape the dough out onto a piece of parchment paper and work it into a disc. Cover it with a bowl or a damp kitchen towel and let rest at room temperature for 30 minutes or so. This will allow the grains time to absorb the liquid, making the dough easier to roll out.
- Once the dough has finished resting, preheat the oven to 350°F and line two rimmed baking sheets with parchment paper or silicone baking mats.
- Keeping the dough on the sheet of parchment paper to help prevent it from sticking to your work surface, roll it out until it is approximately ⅛ inch thick. Cut the dough into squares that are about 2 inches wide. Place the squares on the prepared baking sheets and prick each cracker 2 or 3 times with the tines of a fork.
- Bake the crackers for 12 to 15 minutes, until they are just beginning to develop color around the edges. Remove the baking sheets from the oven and let the crackers cool in place.
- Once cool, store transfer to an airtight container. These crackers will keep for 2 to 3 weeks at room temperature. For longer storage, freeze.
Click here to download a pdf of the recipe.
