Black Pepper Oatcakes
By: Bob Vivant
Published: Friday, March 2, 2012 - 12:36pm

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.