The first contestant in the Battle of the Crackers (https://kountrytown.wordpress.com/2014/10/26/battle-of-the-crackers/) is the stalwart Oatmeal Cracker. Sturdy and dependable, this cracker can easily carry the weight and ground the flavour of the fancy topping of your choice. Throw together something crazily gourmet – it cleans up real nice.
The original recipe comes from the Food Network’s Party Line with the Hearty Boys:
The thing about these crackers is that oatmeal acts much like potato does: it calms down the flavour of any spice added to it. That’s why the original recipe uses pepper and rosemary – it takes strong flavour to stand out against the oatmeal. If you are going to top them with meats, cheeses and other fare, you may not need the extra zing these spices give. It’s up to you, really.
Here’s what I did:
Measure out 2 cups of oatmeal. Grind it into a flour with a food processor.
- 1/4 cup + 2 Tbsp all purpose flour
- lots of freshly ground black pepper (I put in 60 shakes!)
- 1/2 tsp poultry spice
- 1 tsp onion powder
- handful of poppy seeds
Add 1/4 cup melted butter and 1/4 cup + 2Tbsps cold milk.
Place the dough on top of a piece of parchment paper and put a piece of waxed paper on top of the dough so that it is easier to handle with a rolling pin. Roll it out as thin as you can.
Grab a butterknife. Using the back edge of the knife (the serrated side will tear the dough), draw lines straight through the dough to separate the crackers.
They don’t have to be perfect. Somehow, this way, it looks like there’s more love in them. ♥
Slide the parchment paper onto a baking sheet and put it in a 375 degree Fahrenheit oven for 12 – 15 minutes.
Let the crackers cool on the counter for 4 – 6 minutes before storing or eating them. Enjoy!