Cracked.

As alluded to in a previous entry, an instigator has given me a recipe for crackers. I will not name any names, but her initials are Kina Reid. She is evil.

There's only so much yard work you can do in the rain (two blueberry bushes planted, ftw!), so I actually set about making these today. To my astonishment, the hardest part was rolling the dough to a consistent 1/8-inch thickness. Have you ever tried doing that in a poorly-lit kitchen? It's hard!

But somehow I got everything rolled out reasonably evenly, cut it into not-quite squarish shapes, shoved them in the oven, and ended up with some lovely rosemary-oat crackers.



These are absolutely fantastic when topped with some goat cheese, a drizzle of olive oil, and some freshly-cracked black pepper. You'll have to take my word that I actually did that, because my camera won't process a decent picture.


Recipe (from "Party Line with the Hearty Boys"):

Ingredients

* 2 cups old-fashioned rolled oats
* 1/4 cup plus 2 tablespoons all-purpose flour
* 2 teaspoons salt
* 1 teaspoon freshly ground black pepper
* 1/2 teaspoon chopped rosemary leaves
* 3/4 teaspoon baking powder
* 1/2 stick (1/4 cup) cold unsalted butter, cut into bits
* 1/4 cup plus 2 tablespoons milk

Directions:

Preheat oven to 375 degrees F.

Put the oats into a food processor and pulse until finely chopped. Add flour, salt, pepper, rosemary, baking powder, and butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough forms about 15 seconds. On a lightly floured surface, roll out dough to 1/8-inch thick (about a 13-inch round) and cut out about 60 square oatcakes. Arrange oatcakes on baking sheets 1-inch apart and bake in middle of oven 12 to 15 minutes, or until lightly brown on the bottom. Transfer oatcakes to a rack and cool completely.