Skip to main content
Dessert

Oatmeal Crackers

A simple cracker made from oatmeal, water, and dry oatmeal dusting, baked until dry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Oatmeal Crackers

Oven, in the book's wordsA very slow oven

Ingredients

Directions

The book says “a very slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Wet the oatmeal with water and mix until it forms a mass.

  2. Place the mixture on a board covered with dry oatmeal.

  3. Roll out the dough to ⅙ inch thick and cut into squares.

Bake

  1. Bake in a slow oven at 300°F (150°C) until dry.

  2. Scald first and then dry in the oven.

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

Fine oatmeal
Forms the dough's body, and its starches bind together when wetted to hold the shape.
Water
Hydrates the oatmeal so its starches swell and bind the mixture into a workable mass.

The step that matters

Rolling the dough to an even thickness. Thin, even dough dries out fully and turns crisp in a slow oven. Thicker or uneven spots stay moist and soft, so the crackers bake unevenly.

“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