Oatmeal Butter Crackers
Yield
50 servingsPrep
30 minCook
25 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 ½ | cups |
rolled oats
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
sugar
|
|
| 6 | tablespoon |
butter
melted, cooled |
|
| ½ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 355 | ml |
rolled oats
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
sugar
|
|
| 9E+1 | ml |
butter
melted, cooled |
|
| 118 | ml |
milk
|
|
Directions
Preheat the oven to 325℉ (160℃).
Stir together the flour, oats, salt, and sugar in a large bowl or in the food processor.
Cut in the butter until the mixture resembles coarse meal.
Blend in enough of the milk to form a dough that will hold together in a cohesive ball.
Divid the dough into 2 equal portions for rolling.
On a floured surface or pastry cloth, roll as thin as possible, to about 1/16 inch thick.
Using a spatula, rolling pin, or your hands, transfer the rolled dough gently onto a large baking sheet.
With a sharp knife, score the dough into 2-inch squares without cutting all the way throug the dough.
Prick each square 2 or 3 times with the tines of a fork.
Bake for 20 to 25 minutes, turning over after 15 minutes, until crisp.
Cool on a rack.
Break into individual crackers when cool.
