Scottish Oatcakes (Gluten-free crackers)

adapted from C Mom Cook

Makes about 20-24 largish crackers

Prep time: 10 minutes

Cook time: 20-30 minutes

Cost: $.35

oatmeal.25, butter: .06, syrup: .04

2 1/2 C oats (Shelley used old-fashioned; I used quick)

1/4 tsp baking soda

1/4 tsp salt

3/4 C water

1 Tbsp butter

1 Tbsp maple syrup (I used the real stuff and recommend this or honey)

Preheat oven to 350. 

Combine oatmeal, baking soda, and salt in bolw.

Heat water and butter until butter melts (this could be done in a saucepan or the microwave). 

Pour liquid into the center of the oatmeal mix and stir it up (a bit quickly--you want to get the water well-incorporated before in is absorbed into the oats). If you're using quick oats, the water will get sucked up pretty quickly. If you're using old-fashioned, it will seem wet at first, but will absorb and make a dough-like blob. 

Dust work surface with oat flour or wheat flour (depending on whether you need these gluten-free or not). Roll dough until it's about 1/4 inch thick. (This is thicker than a store-bought cracker will be. Go thinner if you wish to and can. I liked the thickness like this.) Cut into squares or if you're an exciting person, use cookie cutters to cut shapes. The advantage of the cookie cutters is funness. The advantage of the squares is that you don't have to re-roll the dough at all. I will confess that by the 3rd or 4th re-roll, my dough was starting to fall apart a bit. It still made tasty crackers though. 

Place crackers on baking sheet. Bake for 20-30 minutes (I did 30), flipping them over every five minutes or so. I know that this seems like a pesky instruction, but it ensures that the crackers don't steam themselves and get nice and crisp. Also, this recipe is so simple a little extra flipping didn't seem too painful. 

When cooked, they'll be crisp and just barely turning golden. (Note: They'll firm up even more as they cool.) 

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