These are, without a doubt, my favourite type of savoury crackers: slightly salty, scrumptiously crumbling, easily adaptable and quick to make.
They always make me think of Liz, my dear friend who taught me the basic recipe. She is from central England and loves a good Oat Cake, like any Brit, I would say!
I started to adapt the recipe here and there but that yummy crumb of the typical oatcakes is still there, without the weird ingredients of the ones that come in a box.
This time I am using a new olive oil, from Gallo, that honestly makes the difference.
Besides being organic – I always use organic olive oil – it gives the crackers a nice acidity in the end.
approx. 60 small crackers
250 gr oat flakes
75 gr onion; 1 small onion, cubed
1 garlic clove
50 gr Gallo Bio olive oil
50 gr water
1 teaspoon herbs (I’ve used dried oregano sometimes and fresh rosemary and thyme very often too)
1/2 teaspoon sea salt
1. Pre-heat the oven to 180ºc.
2. Process the oats until fairly fine, like a coarse flour. Reserve.
3. In the same processor, add all the other ingredients and blend until smooth.
4. Add the oats back in and pulse until well combined.
5. Roll the dough between two sheets of baking paper and gently mark the size of the crackers. Transfer the paper + crackers to a baking tray and bake for approx. 25-30 minutes or until golden.
6. Let them cool down and store in an air-tight container.