In all my cooking experience I have never made crackers before. So I wasn’t sure what to expect.
The dough goes together nicely, it is firm, which is absolutely needed.
Refrigerating the dough makes it easier to cut. So do not skip this step!
The recipe doesn’t call for it, but the fork needs to be floured to prevent sticking. I realized this after attempting to flatten the first few disks.
The crackers did need a bit more time in the oven, about 5 minutes more.
The crackers were crisp, but still somewhat soft on the insides.
The flavor was oaty and hearty.
These were really good crackers!
TOASTY OAT CRACKERS
1 Cup Oat Flour
2/3 Cup All Purpose Flour
1/3 Cup Wheat Germ
1 Tablespoon Sugar
1 Tablespoon Sesame Seeds
1 Teaspoon Salt
1/4 Cup Butter
Combine flours, wheat germ, sugar, sesame seeds, and salt. Cut in butter until mixture resembles coarse crumbs. Mix in 1/2 cup water until dry ingredients are moistened. Shape dough into a 9 x 1 1/2 inch log. Wrap and chill for several hours. Slice 1/8 inch thick, place on an ungreased baking sheet. Flatten until very thin with tines of a fork. Bake in a 375 degree oven for 12 minutes. Cool on a wire rack.
OAT FLOUR
1 1/2 Cups Rolled Oats
Place oats in a blender. Process for 60 seconds, or until evenly ground.
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