Oat Meal Crisps
Ingredients
Directions
The book says “a hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Make the dough
Scald the oat meal with boiling water, stirring to make a stiff dough.
Knead the dough well.
Dust a surface with Graham flour.
Roll the dough to about ¼ inch thick.
Cut the rolled dough into small cakes.
Bake
Bake in a preheated oven at 350°F (175°C) for 15 minutes or until dry and hard, but only slightly browned.
Watch closely to prevent scorching.
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
- Oat meal
- Provides the bulk and structure of the crisps, forming the dough base.
- Boiling water
- Scalds the oat meal, gelatinizing its starch so the dough holds together and becomes stiff.
The step that matters
Baking until dry, not browned. The crisps should dry out and harden rather than brown. Thin pieces of oat dough can scorch quickly once the edges darken, so checking closely prevents burnt, bitter results.
“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.
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