Oatmeal Crackers – 101 Cookbooks

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 greatest, they’re filled with toasty oat taste – hearty and substantial. They’re snappy not delicate, and can maintain for every week or extra sealed tightly in a jar.

Oatmeal Crackers: The Inspiration

I’ve been making ready for a couple of cookbook launch occasions over the previous week – making postcard packets to present away, doing a little bit of menu planning, and so forth. I assumed home made crackers may very well be enjoyable, and I just like the recipe for Oatmeal Crackers in The Nice Scandinavian Baking Guide 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 would high them with a selection (of some type) rather than crostini, however I ended up making the crostini from Tremendous Pure Cooking as a substitute. That mentioned, I like these crackers sufficient that I wished to share them. And I’ve some suggestions and tips I’ve come by to make them further good.

Suggestions

To get crackers snappy it’s worthwhile to roll the dough as skinny as you presumably can. After which it’s worthwhile to 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 when you can.

Shapes

You’ll be able to lower the crackers into no matter shapes you want. And you may 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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