Oat crackers
These handy crackers are easy to make, last a long time and go with just about any topping. The yields below are for 2 crackers per serve.
SERVES
25
TIME TO MAKE
30 - 45 mins
MEAL TYPE
Entree
SERVES
25
TIME TO MAKE
30 - 45 mins
MEAL TYPE
Entree
Method
- Heat oven to175°C
- In a food processor blend the oats until they resemble coarse flour
- Add wholemeal flour, baking powder and margarine and pulse until they are combined
- Add water slowly and blend until a dough forms
- Turn the dough out on to a floured workbench and knead until it comes together into a ball
- Roll the dough out to approximately 3mm thick and cut into 5cm circles
- Combine scraps and re-roll
- With a pastry brush lightly spread the tops of the crackers with some extra water
- Sprinkle the sesame seeds on top
- Place crackers on greased baking trays
- Bake for approximately 25 minutes or until crisp
- Allow to cool on racks
- Store in airtight containers
-
170 g
rolled oats
-
140 g
wholemeal flour
-
½ tsp
baking powder
-
75 g
margarine
-
125 ml
cold water
-
20 g
sesame seeds
Per serve
-
Energy
262kJ
-
Total Fat
3.0g
-
Saturated Fat
0.6g
-
Total Carbohydrate
7.3g
-
Sugars
0.1g
-
Total Fat
1.3g
-
Sodium
21mg
Method
- Heat oven to175°C
- In a food processor blend the oats until they resemble coarse flour
- Add wholemeal flour, baking powder and margarine and pulse until they are combined
- Add water slowly and blend until a dough forms
- Turn the dough out on to a floured workbench and knead until it comes together into a ball
- Roll the dough out to approximately 3mm thick and cut into 5cm circles
- Combine scraps and re-roll
- With a pastry brush lightly spread the tops of the crackers with some extra water
- Sprinkle the sesame seeds on top
- Place crackers on greased baking trays
- Bake for approximately 25 minutes or until crisp
- Allow to cool on racks
- Store in airtight containers
Method
- Heat oven to175°C
- In a food processor blend the oats until they resemble coarse flour
- Add wholemeal flour, baking powder and margarine and pulse until they are combined
- Add water slowly and blend until a dough forms
- Turn the dough out on to a floured workbench and knead until it comes together into a ball
- Roll the dough out to approximately 3mm thick and cut into 5cm circles
- Combine scraps and re-roll
- With a pastry brush lightly spread the tops of the crackers with some extra water
- Sprinkle the sesame seeds on top
- Place crackers on greased baking trays
- Bake for approximately 25 minutes or until crisp
- Allow to cool on racks
- Store in airtight containers
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