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Oat Crackers

  • 15-20mins Cooking


1 cup rolled oats
100g Lewis Road Creamery Butter
½ cup wholemeal plain flour
2 tbsp plain flour
¼ tsp bicarbonate of soda
1 ½ tbsp. brown sugar
1 tbsp mill
Sea salt for garnish (optional)


  • 1

    Preheat the oven to 180°C.

  • 2

    Using a food processor, add the rolled oats and process until finely chopped.

  • 3

    Add the butter, wholemeal flour, plain flour, bicarbonate of soda and brown sugar and pulse until crumbly.

  • 4

    Finally add the milk and pulse until the mixture comes together. Turn the dough out onto a lightly floured surface and knead until smooth.

  • 5

    Divide the dough into 2 halves and roll each half between sheets of baking paper until about 3mm thick.

  • 6

    Cut the dough into 4cm squares and using a spatula, carefully place them onto a baking tray lined with baking paper.

  • 7

    Sprinkle the top with sea salt if desired.

  • 8

    Bake the oat cakes for 15-20 minutes or until lightly browned.

  • 9

    Cool them on the tray for 5 minutes before transferring onto a wire rack to cool completely.

  • 10

    Serve them with a cheddar or blue cheese and dollop of fruit past or jam.

  • 11

    Makes about 24 crackers.

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