Side Pannel
Oatmeal Butter Crackers
Ingredients List
- 1 1/2 c All-purpose flour
- 1 1/2 c Rolled oats (oatmeal)
- 1/2 ts Salt
- 1 tb Sugar
- 6 tb (3/4 stick) butter or
- -Margarine, melted and
- -Cooled
- 1/2 c Milk
Directions
Preheat the oven to 325~ F. "Crunchy and nutty, these
crackers make a nutritious snack. Put your feet up
after a hard day's work and enjoy a few with a glass
of fresh lemonade.
325~ F 20 to 25 minutes
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. Yield: 50-60. Converted
by MMCONV vers. 1.40
crackers make a nutritious snack. Put your feet up
after a hard day's work and enjoy a few with a glass
of fresh lemonade.
325~ F 20 to 25 minutes
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. Yield: 50-60. Converted
by MMCONV vers. 1.40
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