Make these delightful crackers with different toppings to create a great assortment for your guests or simply for snacking. They go well with cheeses, chutney, jams or butter. Great for entertaining.

Oat Crackers

Oat Crackers
 
Author:
Recipe type: Breads and Rolls
Serves: 60 to 70
Ingredients
  • 1 1/2 Cups rolled oats (oatmeal)
  • 1 1/2 Cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/3 Cup vegetable shortening
  • 1 Tablespoon honey
  • 1/2 Cup warm water
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Grind the oats in a blender or food processor to a fairly fine consistency (about 25 pulses with the food processor). In a large bowl or in the food processor, mix the oats with the flour, salt, and baking soda. Cut in the shortening until the mixture resembles coarse meal.
  3. In a small bowl, dissolve the honey in the warm water and slowly blend this sweetened water into the flour mixture until the dough will hold together in a cohesive ball.
  4. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, 1/8 inch. Cut out 2 inch crackers with a cookie cutter, juice can, or knife and arrange on a lightly greased or parchment-lined baking sheet.
  5. With the tines of a fork, prick each cracker 2 or 3 times. Bake for 10 minutes. Turn the crackers over and bake another 5 to 10 minutes, or until very lightly browned.
  6. The flavor of these crackers is best if they are not allowed to become more than pale brown.
  7. Crackers may be topped with kosher salt, pumpkin, poppy, sesame or sunflower seeds. Other toppings include rosemary, chives, flax seeds, finely shredded cheese or others, to your taste. We enjoy making different crackers, including plain, to provide an assortment for parties or snacking.
  8. Cool the crackers on a rack. Yield: 60-70.
Notes
You can make these in a variety of shapes, but we prefer making them in even rectangles so they stack neatly.

These go well with cheeses like Cheddar, Colby, Meunster, Brie, Camembert, St. Andre or similar cheeses.

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