Oatmeal Wafers
Ingredients
Directions
The book says “a very cool oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the dough
Sift the oatmeal flour several times until very fine.
Mix the flour with cold water to form a dough.
Add a little coarse sea salt and work the dough until smooth.
Shape and bake
Roll the dough out very thin and cut into squares.
Bake in one large sheet in a cool oven at 300°F (150°C).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Oatmeal flour
- Forms the main structure of the wafers once mixed with water and baked.
- Cold water
- Hydrates the flour so it binds into a dough.
The step that matters
Rolling the dough very thin. Thin dough dries and crisps evenly during baking, while thicker pieces stay soft in the centre. Rolling evenly also helps the squares bake at the same rate.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.