from one generation to the next
We fell head over heels in love with oat crackers while in New Zealand, not traditional Scottish Oatcakes which we treat like old friends but sassy crunchy crackers with nuts. First the walnut variety caught our attention, then the hazelnut. Crisp bites with a hint of salt and a nuance of sweetness, these crackers were a moreish pop in the mouth snack and the perfect complement to delicious Kiwi cheese.
Made locally and available at all self respecting food stores in New Zealand, we vowed life long loyalty to these delicious morsels, until we discovered after returning to Oz that the only online supplier here charged twice the $$ we had paid in NZ. If you see Oat Crackers made by 180 degrees, grab them, you’re in for a treat.
Meanwhile I set about recreating the walnut variety based on the ingredient list on the side of the package: oats, walnuts, butter, tapioca flour, salt, sugar and bicarbonate of soda. I had successfully made oatcakes before so I simply messed together my recipe with the ingredient list off the package. The flavour was good, but the bite all wrong. Too much tapioca flour I think.
I decided to fly by the set of my pants with the next attempt. Again the flavour was good, but the crackers were too short, too crumbly. I think in all honesty I over processed the walnuts and made the oils run, carelessness on my part. This dough is much better made by hand.
With a sense of oatcake deja vu (it too 3 attempts to get them right) I tried again, determined to nail a reasonable facsimile of the real thing before I forgot what I was aiming for.
Oat and Walnut Crackers
110g Rolled Oats
75g Shelled Walnuts
40g Unsalted Butter
125mls boiling water
30g Tapioca Flour
1 teaspoon Sea Salt
1 tablespoon Brown Sugar
1 teaspoon Baking Powder
Gluten Free plain flour for dusting the bench and rolling pin.
Preheat the oven to 170C.
Line 2 oven trays with baking paper.
Process the rolled oats to a fine floury meal then transfer to a mixing bowl.
Process the walnuts until very finely chopped, but stop before the oil runs from them. Add to the oatmeal.
Add the tapioca flour, salt, sugar and baking powder and mix thoroughly.
Chop the butter into small pieces then pour the boiling water over. Stir until the butter has melted, then tip into the dry ingredients.
Mix until thoroughly combined and the mixture forms a ball. Use a pastry scraper to draw all the dough into a ball. The dough will be quite sticky.
Cover the dough and set aside to rest for at least 30 minutes.
The oats will absorb the moisture.
Using gluten free flour, dust the bench.
Cut the dough in half, then roll one piece out until it is 3-4mm thick.
Use a fluted cookie cutter to cut the dough into circles.
Lift the cut pieces onto the paper lined tray with a spatula. The crackers can be placed quite close together on the tray, they will not spread.
Repeat with the second half of the dough, then repeat these steps with the rerolled trimmings.
Bake for approx 20 minutes or until golden brown.
Makes approx 40 yummy walnut oat crackers.