Of all the crackers that we tried from Crackers & Dips: More than 50 Handmade Snacks, by Ivy Manning, none fell as far from grace as this one. When we read the description, we thought they’d taste similar to the Glenghorm Oat Cakes, but be far less trouble to make. We were wrong. While they were easy to make, they just didn’t cut it on the taste or crunch-ability scale.
Oh, well, that’s how the cookie crumbles. We figured that we’d post these anyway, because you might happen to like them, or perhaps someone can tell us where we went wrong.
Makes 80 small crackers
The original recipe called for salted butter, but we never have that on hand, so we upped the amount of salt to compensate. If you’re using salted butter, decrease the salt by 1/2 tsp. It also called for “Instant rolled oats,” another item that never makes it into our pantry, so we just ground up regular oats.
Procedure in detail:
Grind oats. We never buy instant oats, or even quick- cooking oats, so, for this recipe, we just pulsed the oats in the food processor. We knew we were making other crackers immediately afterwards, so we wouldn’t have to clean the food processor just for the oats. If we were making just this cracker, we might do things differently, but, if you’re following along at home, measure the rolled oats into the bowl of the food processor and give it 5 to 10 good pulses; the oats should now be ground and a bit floury.
Mix dry ingredients. In a large mixing bowl, at least large enough to knead the dough a bit, mix together the ground oats, flour, salt, baking powder, and sugar. We just used our hands; they were invented long before spoons and are remarkable efficient.
Whisk butter and yogurt. In a small bowl, whisk together the melted butter and the yogurt. We were surprised that the butter whisked right in, making an emulsion that looked like mayonnaise. We really thought they wouldn’t emulsify. Who knew?
Make dough. Make a well in the center of the dry ingredients and pour in the yogurt-butter mixture. Stir with a wooden spoon until the dough starts to come together, then get your hands in there and give it a couple of good kneadings.
Rest. Divide the dough into two roughly equal pieces, flatten into discs about an inch thick, wrap in plastic, and refrigerate at least 2 hours or up to a day.
Preheat oven to 375°F. Line two baking sheets with parchment or silicone baking mats.
Roll out dough. Place a disc of dough between two sheets of plastic wrap and roll it out to a thickness of 1/8-inch. To get the dough started, you can pound on it with the rolling pin. It does help. Plus, it tends to keep people out of the kitchen when they hear you pounding away.
Cut crackers. We happen to have a hexagonal cookie cutter that, when the cuts are aligned just right, results in almost no waste. But, failing that, either use a small cookie cutter of any shape, or a chef’s knife to cut little crackers about 1 to 1 1/2-inches in size. Transfer to prepared baking sheets.
Salt. Once on the sheets, give the crackers a sprinkle of kosher salt. Just enough that everyone will get a tiny salty blast when they take a bite. Not so much that the cracker tastes like a salt lick.
Bake. Slide the sheets into the oven and bake for 15 to 20 minutes, rotating the sheets from top to bottom and front to back at the halfway point, or until the crackers have begun to turn golden brown around the edges.
Cool. Transfer the crackers to a rack to cool, then place in an airtight container to store.
We’ll be honest; we didn’t really much care for these crackers. They lacked flavor of any sort — they didn’t taste like oats, they didn’t taste like the yogurt, they didn’t really taste of anything. It didn’t help that they were a bit soggy. We were hoping for a crisp crunch, but, instead, we would bite down on a soggy cookie/cracker without flavor. And, unlike most crackers, which crisp as they cool, these became softer. We think that the sogginess is the result of the dairy, which has a way of keeping baked products soft. Very disappointing, so two stars. If we decide to try these again, we’ll roll them out thinner and bake them longer to improve crispness.