Homemade oat crackers
Have you ever considered making your own crackers? These are great to pack in a school lunch box with cheese and dip or are right at home on a cheese platter.
- 2 cups traditional rolled oats
- 1 cup plain flour
- 1 tsp bicarb soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp allspice
- 75g cold butter, diced
- 80ml milk
Preheat your oven to 180°C.
Combine the rolled oats, flour, bicarb soda, salt, cinnamon, nutmeg and allspice in a food processor and pulse until combined.
Add the cold butter and pulse once again until the mixture resembles breadcrumbs.
Pour in the milk and pulse until the mixture comes together as a dough. You may need to add a touch more milk, so use your judgement with this.
Grab two sheets of baking paper. Place the dough on top of one sheet then cover with the other sheet of paper. Roll the dough between the two sheets of paper until it’s about 3mm thick.
Using a butter knife, square off the ragged edges of the dough and trim so it will fit on your baking sheet. Slice through the dough in a grid, into square/rectangular crackers.
Place onto the baking sheet then bake for 15 minutes until lightly golden, then cool on a wire rack. The crackers will keep in an airtight container for about a week.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.
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