Well, I can take no credit for these whatsoever. I came in from rowing yesterday and found Steve and the boys making something. So I just decided to photograph them and see what treat lay in store.
They were making salted oat crackers from a recipe in the Weekend section of this Saturday's Guardian.
300g plain flour, plus a little extra for rolling
1tsp caster sugar
1/2 tsp baking powder
3/4 tsp fine salt
25g unsalted butter, softened
100g rolled oats
175ml cold water
sea salt flakes, for sprinkling
1. Put the flour, sugar, baking powder and salt in a large bowl and rub in the butter.
2. Toss in the oats and milk, and mix to a soft dough.
3. Cover the dough in the bowl, and set aside for half an hour.
4. Heat the oven to 200C (180C fan)/390F/GM 6.
5. Liberally flour a worktop and roll out the dough very, very thinly, using extra flour to stop it sticking.
6. Cut the dough into 10cm discs using a pastry cutter, or into squares with a sharp knife.
7. Lay the discs (or squares) on an oven tray lined with nonstick baking paper. Brush the top of each disc lightly with water then sprinkle a few salt flakes over each.
8. Bake for about 12-14 minutes, until barely golden at the edges, but still slightly pale.
We had them warm out of the oven. They weren't as thin and crisp as they could have been - really because if they had been too thin it would have been too difficult for the boys to handle the dough. They were delicious, though. Tasted just like the porridge my Granda used to make. So, in honour of that, I had mine drizzled with honey as we always had our porridge with honey and salt - love the contrast. Yum. The boys enjoyed theirs with honey like me and Steve had his with cheese. We will definitely make these again - probably make these to go with the cheese when we have people over for dinner.
Actually, it's probably about time we had a go at making our own oatcakes too.