Ina Garten English Oat Crackers

Ina Garten English oat crackers are a crisp, nutty homemade cracker with old-fashioned oats, brown sugar and cold butter that comes together in 45 minutes. This simple make-ahead batch recipe fits cheese boards, holiday parties, cozy snack nights and easy fall entertaining.

Pulse the butter only until the pieces look like peas, because those little pockets melt in the oven and make the crackers tender. Pulse it into a paste and they bake up hard and greasy instead.

Ina Garten says store-bought crackers are fine, but homemade ones are special because the oats give a chewy, nutty flavor with a hint of brown sugar. She pairs them with Cheddar and apples, or with figs and blue cheese, in Cooking for Jeffrey (2016).

Source: Cooking for Jeffrey (2016)

Ina Garten English Oat Crackers

0.0 from 0 votes

Course: AppetizerCuisine: American, EnglishDifficulty: Easy

Servings

24

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

120

kcal

Coarsely ground oats and cold butter bake into thin, golden rounds that snap at the edges and stay slightly chewy in the middle. A pinch of fleur de sel on top balances the brown sugar.

Ingredients

• 3 cups old-fashioned oats, such as Quaker
  

• 1 cup all-purpose flour
  

• 1/2 cup light brown sugar, lightly packed
  

• 1 teaspoon kosher salt
  

• 1/2 pound (2 sticks) cold unsalted butter, 1/2-inch-diced
  

• 3/4 teaspoon baking soda
  

• 1/4 cup lukewarm water
  

• Fleur de sel
  

Directions

• Preheat and prep pans: Preheat the oven to 375 degrees and line two sheet pans with parchment paper. That way the crackers slide off easily once they are baked.
• Grind the dry ingredients: Place 3 cups old-fashioned oats, 1 cup all-purpose flour, 1/2 cup light brown sugar and 1 teaspoon kosher salt in a food processor fitted with the steel blade. Pulse for 45 to 60 seconds, until the oats are coarsely ground.
• Cut in the butter: Add the 1/2 pound of cold, 1/2-inch-diced unsalted butter to the processor. Pulse 15 to 20 times, until the butter is the size of peas.
• Moisten the dough: Dissolve 3/4 teaspoon baking soda in 1/4 cup lukewarm water, then drizzle it over the crumbs. Pulse until the mixture is evenly moistened and can be pressed into balls that hold together.
• Roll the dough balls: Scoop the dough with a 1 3/4-inch ice cream scoop or two spoons, then roll each portion into a round ball in your hands. Space 12 balls evenly on each prepared sheet pan.
• Flatten the crackers: Flour the bottom of a flat-bottomed 3-inch drinking glass and press each ball until it is 1/8 inch thick and about 3 inches across. The crackers will not be nicely round, and if there is a lot of flour on top, turn them over with a metal spatula.
• Season and bake: Sprinkle the crackers with fleur de sel and bake for 20 to 25 minutes. They are done when the edges turn golden brown.
• Serve: Serve the crackers warm or at room temperature. I like them next to sharp Cheddar and sliced apples, or a plate of figs and blue cheese.

Tools for this recipe

• Cuisinart 14-cup food processor, Nordic Ware half sheet pan, Reynolds unbleached parchment paper, Le Saunier de Camargue fleur de sel. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make English oat crackers ahead of time?

Yes, and Ina Garten says to store them well wrapped at room temperature for up to 2 days. That makes them an easy item to bake the day before a party.

What can I serve with these oat crackers?

Sharp Cheddar and sliced apples are a classic match, since the sweet fruit balances the salty cheese. Figs and blue cheese also work well with the nutty oat flavor.

Can I make the dough without a food processor?

You can cut the cold butter into the dry ingredients with a pastry cutter or two knives instead. Grind a portion of the oats in a blender first so the texture stays close to the original.

Why are my crackers not crisp?

Thick crackers stay soft in the center, so press them down to 1/8 inch. Baking the full 20 to 25 minutes until the edges are golden also helps them dry out.

What is the most common mistake with this recipe?

Over-processing the butter is the biggest one, because the dough turns pasty instead of crumbly. Stop pulsing when the pieces are pea-sized and the crumbs hold together when pressed.