Skip to main content
Dessert

Oatmeal Crackers

A simple dough of oatmeal and water baked into thin crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Oatmeal Crackers

Ingredients

Directions

Prepare the dough

  1. Mix the oatmeal with enough tepid water to form a dough.

  2. Knead the dough until it is firm.

Roll and bake

  1. Roll out the dough to a thickness of ⅛ to ¼ inch, pressing the edges with your fingers.

  2. Work quickly to prevent the dough from drying out.

  3. Bake without browning until cooked through.

Store

  1. Store in an airtight container covered with meal for long-lasting freshness.

Recipe from a historical cookbook (Internet Archive).

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
Forms the main structure of the dough and gives the crackers their body and nutty flavour.
Tepid water
Hydrates the oatmeal so its starches and proteins bind into a workable, pliable dough.

The step that matters

Work quickly while rolling. Thin dough dries out quickly at room temperature, becoming brittle and cracking before baking. Keeping it moist while rolling keeps the crackers pliable and even.

“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 CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes