Black Pepper Oatcakes

Ingredients

OATCAKES:
2 cups rolled oats
3 tablespoons unsalted butter, cut into 1/2-inch cubes
1 teaspoon salt
2 teaspoons freshly ground black pepper
cold water
GLAZE (optional):
2 tablespoons milk
1 teaspoon granulated sugar
coarse sea salt

Preparation

1
Preheat the oven to 325°F.
2
Place one cup of rolled oats in the bowl of a food processor. Process until very fine like a flour.
3
Add the remaining cup of oats, butter, salt and pepper. Pulse until coarse crumbs appear.
4
With the processor running, slowly add enough water just until the mixture resembles large curds. Don’t wait for it to form a ball and ride on the blade, or you risk overdoing it.
5
Turn the dough out onto a lightly floured board. Bring it together with your hands adding more water if necessary. You want a soft, cohesive dough that isn’t sticky.
6
Roll the dough out to an 1/8-inch thickness. Using a pastry cutter, cookie cutter, or knife cut the dough into any shapes you like. Transfer the crackers to a large baking sheet.
7
Combine the milk and sugar in a small bowl stirring to dissolve the sugar. Brush the tops of the crackers and sprinkle with salt.
8
Bake for 20 minutes, until the bottoms are lightly browned.
9
Allow crackers to cool on the sheet for five minutes then remove to a wire rack.
10
Store in airtight containers when completely cool.

 



About

These slightly spicy, toasty oat treats are the perfect muse for your favorite cheese.

Yield:

3 Dozen 1 1/2-inch crackers

Added:

Friday, March 2, 2012 - 12:36pm

Creator:

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