Refined Snacking (Crackers and Cheese)

There are a lot of great commercially prepared crackers out there, but sometimes you want something a bit more rustic. I love crackers in all shapes and sizes, and don’t make a point of making them very often, but doing so certainly appeals to my frugal side, and, “Why does this box list 16+ ingredients when it hardly takes any?” sensibilities.

Savory Oatmeal Crackers

• 2 cups all-purpose flour, sifted
• 1 cup rolled oats (plain, non-instant oatmeal)
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup whole milk

1. Combine flour, oats, sugar and salt and mix well.
2. Add the milk, stirring with a wooden spoon, until you have a cohesive dough. You may need more or less milk depending on humidity.
3. Knead the dough until it stays together without feeling like crumbling. Set aside to rest for half an hour.
4. Meanwhile, preheat the oven to 325 degrees with the rack adjusted to the middle.
5. Cut two pieces of parchment paper the size of a baking sheet. Roll out the dough on the parchment paper very thin, at least 1/8″.
6. Score the dough gently with a knife in a grid pattern, where you will later break to make the crackers, or use a cookie cutter to cut in the shape you’d like your crackers to be, rerolling the remaining dough trimmed away.
7. Transfer the dough and parchment paper to the baking sheet and bake, one pan at a time, until the edges are golden brown, about 20-25 minutes. Repeat as necessary.
8. Allow the crackers to cool slightly, then transfer them to cooling racks. Cool until they can be handled, then break into separated crackers.

Occasionally these crackers will stay more soft than crisp after baking, especially during humid Montreal summers. Simply flip the dough over and return to the oven until they achieve the desired crispness. These are perfect with a nutty cheese, which is very complimentary of the oatmeal, such as Manchego, Asiago or Fontina. These crackers resemble the flavor of a nice flaky biscuit, rather than a Ritz or what have you. I couldn’t tell you how long they last when stored in a dry, airtight place because, well, they’ve never actually lasted that long.

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