(Pics is from: Formaggio Kitchen)
I know, store bought crackers are easy and cheap. These crackers are actually easy and fairly cheap as well. They are delicious, amazingly delicious. The funniest thing (for me) is that I found this recipe in my Food and Wine Magazine sometime last fall. I had to make them, I just had to! When Janine visited back in December with her mum, I was so excited and proud to tell her I was making homemade crackers. She looks at me and says: “You mean the recipe in Food and Wine magazine? I ripped it out as well, I am making them!” WHATEVER! I love her but I can’t manage to surprise her anymore. I am going to have to find some obscure magazine in some language she can’t read…Who am I kidding, we think exactly alike. I do have to share this recipe with you guys because it is so good and a perfect match with a lovely glass of wine.
1/2 cup old-fashioned rolled oats
1/4 cup milk
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sharp cheddar cheese, shredded
2 tablespoon cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
Egg wash: 1 large egg yolk lightly beaten with 1 tablespoon of milk
Demerara or Turbinado sugar (optional, I didn’t use it)
In a small bowl, combine the oats and milk and let stand until the oats soften slightly, about 5 minutes.
In a food processor, combine the flour, baking powder and salt and pulse a few times to blend. Add the cheese and butter and pulse until a coarse meal forms. Stir the beaten egg into the softened oats, then scrape the oats into the food processor. Pulse until a dough forms. Scrape the dough into a large sheet of plastic wrap and gently knead a few times until thoroughly blended. Pat the dough into a disk, wrap it up and refrigerate until firm, about 1 hour.
Preheat the oven to 375F. Line 2 baking sheets with parchment paper. Work with half of the dough at a time: on a lightly floured work surface, dust the dough with flour. Cover with a large sheet of plastic wrap. Roll out the dough 1/8-inch thick. Quickly cut the dough into 1 1/2-inch squares or stamp out different shapes. Brush off any excess flour and transfer the squares to one of the baking sheets. Refrigerate for at least 5 minutes, until the squares are firm. Repeat with the second piece of dough.
Lightly brush the squares with the eggs wash and lightly sprinkle with sugar (if using, I tried and the taste didn’t work for us) Bake for about 16 minutes, until the crackers are golden brown. Transfer to a rack and let cool before serving or packaging.
So so delicious!
Printer friendly: Oat and cheddar crackers
Note: these crackers are not the crunchy type. They are more on the “chewy” side.
Note #2: I did try with the sugar and it was not something that seemed to work for us. Although I love the savory & sweet combo, this one was not right (in my opinion). But please try it with 1 or 2 crackers before baking a whole batch…you might love it!
Peace and cheese 🙂