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Oat and Almond Crumble Crackers
Oat and Almond Crumble Crackers are perfect with both sweet and savoury toppings.
Ingredients
- 200 g oatmeal porridge oats and pinhead oatmeal
- 1/2 tsp salt
- 3/4 tsp Bicarbonate of soda
- 50 g flaked almonds both ground and flaked almonds
- 60 g butter melted
- 40 ml hot water
Instructions
- Preheat oven to 180C/350F/Gas4 and line a baking tray with baking paper
- Mix all the dry ingredients together well in a large bowl
- Stir in the melted butter
- Add enough hot water to make a dough
- Roll out on a floured surface to approx 5mm thick and cut our 20 small rounds with a cookie cutter
- Bake for approx 25-30 minutes till golden.
- They will crisp up as they cool on a wire rack.
Notes
Super light and crispy oatmeal crackers with almonds will keep for a few days in a sealed box and can be frozen for up to 3 months
Nutrition
Calories: 23kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 103mgPotassium: 29mgFiber: 1gSugar: 1gVitamin A: 5IUCalcium: 11mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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