Rosemary Oatmeal Crackers Recipe

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This tasty cracker can be made as thick or as thin and crispy as desired. Just roll out the dough to desired thickness and bake.
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Servings: makes approximately 40 crackers - depending on size and thickness made
  • 2 cups old fashioned rolled oats
  • 1/4 cup plus 2 tablespoons all purpose flour
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons fresh rosemary leaves - chopped
  • 3/4 teaspoon baking powder
  • 1/2 stick (1/4 cup) cold unsalted butter, cut into small cubes
  • 1/4 cup plus 2 tablespoons milk
Container: food processor, baking sheet
10 mins
10 mins
25 mins
  • Preheat oven to 375°.
  • Place oatmeal in a food processor and pulse until finely chopped.
  • Add flour, salt, pepper, rosemary, baking powder, and butter. Pulse until mixture resembles coarse meal.
  • Add milk and pulse until a dough forms.
  • On a lightly floured surface, roll out dough to an 1/8 inch thick and cut out approximately 40 crackers with a cookie cutter.
  • Arrange crackers on a baking sheet and bake in the middle of the oven for 12-15 minutes or until lightly brown on the bottom.
  • Transfer crackers to a rack and cool completely.
  • Store in an airtight container.
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