Oatmeal Crispbreads (Oatmeal Knäckebröd)

Ingredients

• 3 oz all purpose flour (3/4 cup, see note)
• 3 1/2 oz rolled oats (1 cup)
• 3 oz whole wheat flour (3/4 cup)
• 1 teaspoon table salt
• 1/2 teaspoon baking soda
• 3 oz unsalted butter (room temp)
• 1/2 oz granulated sugar (1 tablespoon)
• 3/4 oz honey (1 tablespoon)
• 6 oz buttermilk (3/4 cup)
• roughly chopped oats for finishing

Instructions

1. 1

   Preheat oven to 350 °F. Have two half sheet pans and two half sheets of parchment or silicone baking mats ready.

2. 2

   In a large bowl, whisk together 3 oz all purpose flour, 3 ½ oz rolled oats, 3 oz whole wheat flour, 1 teaspoon table salt, and ½ teaspoon baking soda. In a separate bowl, cream together 3 oz unsalted butter, ½ oz granulated sugar and ¾ oz honey until light and fluffy.

3. 3

   Alternate adding the dry ingredients and 6 oz buttermilk to batter. Mix just until combined. The dough should be similar in texture to biscuit dough.

4. 4

   Divide dough into 2 portions. Roll each piece to a rectangle about ¼" thick, using enough flour to keep it from sticking to the surface.

5. 5

   Transfer the dough to a ½ sheet parchment paper and continue rolling until the dough is ⅛" thick and is the size of the paper (see note). Trim the edges to make a neat rectangle.

6. 6

   Sprinkle chopped oats over the surface and press them into the dough. Prick the dough all over with a fork. Score dough into 16 rectangles, or to your desired cracker size.

7. 7

   Bake about 15-20 minutes until golden brown and crisp. Cool on a rack for 5 minutes before breaking along scores. It's easier to break the crackers when they're still slightly warm.

8. 8

   Store in a sealed container.