Every store bought
cracker I've ever eaten out of the package has been the same
crispness, size and thickness if not broken. These crackers are none
of these. They are not store bought and may not be the same size,
thickness or crispness as others in the same batch.
This is a
variation of the “Oatmeal Crackers” recipe my 13th edition of the
Fanny Farmer Cookbook which describes these as having a nutlike
taste.
Imperfect Oatmeal
Crackers (yield: about 18 crackers)
1 ¼ cup
old-fashioned rolled oats (I use quick cook rolled oats)
¼ cup + ½
tablespoon cold water
¼ teaspoon kosher
salt or table salt
Non-stick cooking
spray
Place oven rack in
middle position. Preheat oven to 275 degrees farenheit.
Line a cookie
sheet with aluminum foil and then spray the foil with non-stick
cooking spray.
In a medium-large
bowl, stir 1 cup oatmeal together with water. Let dough rest for 1
minute to let oats absorb the water. Resume stirring until dough
holds together in a mass where oats have begun to dissolve.
Sprinkle center of
prepared cookie sheet with ¼ cup oatmeal and turn dough out on top
of it. Measure/cut piece of wax paper which will cover majority of
cookie sheet. Spray one side of wax paper with non-stick cooking
spray. Place sprayed side of wax paper atop dough as it will prevent
dough from sticking during rolling.
Using rolling pin
or 14.5 oz – 15 oz can of tomatoes, pumpkin puree, chick peas, etc.
on top of wax paper roll dough to 1/8 inch thickness. Gently lift
and re-situate non-stick wax paper occasionally to prevent folds. If
dough cracks or splits while rolling, push it together with your
fingers. This can be done with the wax paper between your fingers
and the dough.
When rolling is
completed, gently lift wax paper from dough. Sprinkle salt over the
top. With a knife score the dough, without cutting through, into
approximately 1 ½ inch squares. End pieces may be rounded and that's
okay.
Bake for 30
minutes, turn dough over with 1 – 2 spatulas and bake for 10 – 20
minutes longer. Dough will curl and that's okay.
Remove from oven
and cool. Break into individual crackers. If breaks don't occur on
the score lines made before baking, that's okay.
Serve as you would
any other cracker. Stored any unused crackers in an airtight
container.
Imperfect Oatmeal Crackers
ready for eating
