Prep Time : 15 Minutes | Cook Time : 15 Minutes | Total Time : 1 hour | Difficulty : Easy
Hello my lovelies! I firmly believe that you can never have too many recipes for crackers. And if those crackers already contain cheese then so much the better. The flavour is cheesy and nutty and has a wee hint of the blue. You might even convert a few who don’t like full on blue cheese flavour. They come together quickly and bake quickly. And look fabulous. These crackers are flaky and topped with crunchy seeds. Everything you want in a cracker. If you find they have gotten soft after a few days pop them on a cookie sheet and bake for a couple of minutes in a 200C oven to dry them back out.
Heat the oven to 200C (395F). Pre-cut 4 pieces of baking paper to fit your cookie sheets.
Pop the oat flour, regular flour, salt and chilli flakes into the bowl of a food processor or standing mixer. Mix well.
Add the butter and blue cheese and process until completely rubbed in.
Add the honey and water and process just until the dough comes together. It will be like cookie dough.
Divide the dough into three pieces. Put each piece onto a sheet of baking paper.
Using the fourth piece of paper as the top layer, roll the dough out into three large pieces about 2-3 mm thick. They will be haphazard. Leave the rolled out pieces to rest for 10 minutes. This just gives the gluten in the flour a chance to relax. The crackers will shrink a bit otherwise.
Brush the top of each sheet of dough with egg white and sprinkle sesame seeds and/or poppy seeds over each. Pat them down a bit to make sure they stick.
Bake the crackers for 12 to 14 minutes until the sheets are dark golden. They will puff in places and get flaky. They will crisp up on cooling.
Transfer the sheets of cracker to a wire rack to cool completely. When they are cold break them up into shards.
Snack away.
Like this recipe? Pin for later or Print for right now:
Oat + Blue Cheese Crackers
Prep Time : 15 mins | Cook Time : 15 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 40+ crackers
Flaky oaty crackers that pack a blue cheese punch and topped with seeds.
Ingredients:
- 1 cup (120 grams) oat flour
- 1 cup (140 grams) all purpose flour
- 1/2 teaspoon salt
- pinch chilli flakes (optional)
- 4 tablespoons (55 grams) soft butter
- 50 grams blue cheese
- 1 teaspoon honey
- 4-5 tablespoons water
- 1 egg white
- sesame and poppy seeds, for sprinkling
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- Food processor or standing mixer
- Cookie sheets
- 4 cookie sheet sized pieces of baking paper
Directions:
Heat the oven to 200C (395F). Pre-cut 4 pieces of baking paper to fit your cookie sheets.
Pop the oat flour, regular flour, salt and chilli flakes into the bowl of a food processor or standing mixer.
Pulse/run on low to mix the dry ingredients.
Add the butter and blue cheese and process until completely rubbed in.
Add the honey and water and process just until the dough comes together. It will be like cookie dough.
Divide the dough into three pieces. Put each piece onto a sheet of baking paper.
Using the fourth piece of paper as the top layer, roll the dough out into three large pieces about 2-3 mm thick. They will be haphazard. Leave the rolled out pieces to rest for 10 minutes. This just gives the gluten in the flour a chance to relax. The crackers will shrink a bit otherwise.
Brush the top of each sheet of dough with egg white and sprinkle sesame seeds and/or poppy seeds over each. Pat them down a bit to make sure they stick.
Bake the crackers for 12 to 14 minutes until the sheets are dark golden. They will puff in places and get flaky. They will crisp up on cooling.
Transfer the sheets of cracker to a wire rack to cool completely. When they are cold break them up into shards.
Snack away.
Cook’s Notes:
- Make sure the blue cheese has been blended through the dough thoroughly to prevent uneven baking.
- If you don’t have oat flour, use a food processor, blender or bullet blender to grind an equal weight of porridge oats to a fine powder
– These crackers will keep in an airtight container at room temperature for up to a week –
© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
