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 mushy, and can hold for every week or extra sealed tightly in a jar.
Oatmeal Crackers: The Inspiration
I’ve been making ready for a number of cookbook launch occasions over the previous week – making postcard packets to provide away, doing a little bit of menu planning, and so forth. I assumed home made crackers might be enjoyable, and I just like the recipe for Oatmeal Crackers in The Nice Scandinavian Baking E-book by Beatrice Ojakangas. I thought of 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 variety (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 needed to share them. And I’ve some ideas and methods I’ve come by to make them additional 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 if you happen to can.
Shapes
You may minimize 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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