G and I so enjoyed the Rosemary Crackers, we decided we should look for more cracker recipes. And of course my hero, Ina Garten, came through for us. These have a texture that is a whole different story. These are much crisper and that hint of brown sugar, while subtle, is very enjoyable.
I would use these in the same way that I would use the Rosemary Crackers. I love bread or crackers on a cheese tray. These are so much sturdier than your average store bought cracker, you can actually spread cheese on them or build a mini sandwich without it crumbling all over the floor.
The best thing about them is the bragging rights. In both cases, when people say they love the crackers and where did you get them. You get to look demurely to the side and say, “I made them of course. Doesn’t everyone?” Holiday entertaining season is coming; start practicing.
3 cups old-fashioned oats
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1 teaspoon kosher salt
1/2 pound (2 sticks) cold unsalted butter, 1/2-inch-diced
3/4 teaspoon baking soda
1/4 cup lukewarm water
Fleur de Sel (I use Jacobsen’s because they are from Oregon and so am I)
- Preheat the oven to 375 degrees F. Line two sheet pans with parchment paper.
- Place the oats, flour, brown sugar, and kosher salt in a food processor fitted with the steel blade and pulse for 45 to 60 seconds, until the oats are coarsely ground. Add the butter and pulse 15 to 20 times, until the butter is the size of peas.
- Dissolve the baking soda in the lukewarm water and drizzle it over the crumbs in the food processor. Pulse until the mixture is evenly moistened and can be pressed into balls that will hold together.
- With a medium (1 3/4-inch) ice cream scoop or two spoons, scoop the dough into your hands and roll them into round balls. Evenly space 12 balls on each of the prepared sheet pans. Flour the bottom of a flat-bottomed 3-inch-diameter drinking glass and use it to flatten each cracker to 1/8 inch thick and about 3 inches in diameter. The crackers will not be perfectly round. Sprinkle with the Fleur de Sel and bake for 20 to 25 minutes, until golden brown on the edges. Serve warm or at room temperature.
* From the Recipe Box:
I love these. I am going to disagree with Ina though. Oh-oh, a large clap of thunder just sounded overhead. I think the crackers could be smaller. I’d aim for 30 to 36 next time and then adjust the cooking time to about 15 minutes.
I love mixing them up in the food processor. Easy squeezy.
and remember what Jimmy Cliff sang: You can get it if you really want it. Big kiss, Lynn