My they're good!
Served with Wensleydale & my apple, blackcurrant and balsamic savoury jam
We're always buying crackers in our house. Either ryvitas, or those Italian Doriano packets.
So when I saw Dan's Guardian recipe for the salted oat crackers, it jumped out at me as something to make immediately.
To be honest, I wasn't true to his method here, as I rolled out the cracker pastry to 2mm thick - where they ought be potato crisp thin, and fragile.
Not that I'm worried, my results were fabulous.
I used half and half milk & water for the liquid.
|the raw pastry, rolled & cut|
|ready for the oven|
|cooled on a rack - the sun came out in my kitchen|