This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Preheat oven to 170°C fan bake. Line a tray with baking paper.
2.Process the rolled oats to a fine meal using a food processor or blender, then transfer to a bowl.
3.Process the walnuts until finely chopped but not so much that they turn to butter (err on the side of caution with this step). Add to the bowl, followed by the flour, salt, brown sugar and baking powder. Mix thoroughly.
4.Measure the boiling water into a jug, then add butter. Once the butter is melted, add to the dry ingredients.
5.Mix until combined and the dough forms a soft sticky ball. Cover and rest for at least 30 minutes – the oats will absorb lots of the moisture during this time. It will be sticky but okay to handle. Add more flour if too sticky.
6.Liberally dust the bench with gluten-free flour. Cut the dough in half and roll out to 3-4mm thick.
7.Using a cookie cutter, thin-lipped glass or knife, cut into circles or squares. Use a spatula to lift each onto the lined tray.
8.Bake for 20 minutes or until the crackers are browned slightly and crisp at the edges. They will crisp completely as they cool. Cool on a wire rack.
9.Repeat with the remaining cracker dough.
10.Store in an airtight container to keep crisp.
Note
- Makes 30 – 40. – These store well and will stay crisp and fresh for at least three weeks.
