Description
A hybrid cookie/cracker/biscuit with with Scottish roots.
Ingredients
Scale
- 1 cup unbleached all-purpose flour
- 2 cups rolled oats
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1/2 cup butter (To make vegan: use Miyokos Cultured Vegan Butter -it turns out great!)
- 2–3 large dates
- 1/2 cup milk (use your preferred milk – I like almond milk or oat milk)
Instructions
- Preheat oven to 400 degrees F.
- Combine flour, salt, rolled oats, and cinnamon in a small-medium sized bowl.
- Cut in the butter lightly crumble the butter and the dry ingredients together using either your fingertips or a pastry cutter (make sure you don’t turn it into a dough yet, it should still be light and crumbly).
- Blend 2-3 softened dates (about 1 TBSP) with the almond milk until the dates are fully blended into the milk. Use a fork to slowly stir the almond milk mix into the dry ingredients until a soft dough is formed. Stop adding liquid once the dough has formed, you don’t want the dough to look wet, just combined into a pliable dough.
- Place the dough onto a lightly floured surface and roll it out until it’s 1/3 inch thick. Cut into cracker sized pieces (approximately 1.5-2 inches).
- Bake at 400 degrees F for 12-15 minutes until a light golden color just appears on the edges (the bottom will be a nice golden brown).
- Once cooled, place in a sealed container for up to 5 days.
Keywords: cracker, biscuit, oatmeal, oatcakes, snack, on-the-go
