These hearty crackers are perfect for heavy dips. They're sturdy but have a great, lightly oat flavor. The kids weren't crazy about them since they're not light and flaky but I think they're great. Bring on the hummus!
Sure, homemade crackers are more work then storebought but I don't think you'll ever find steel-cut oats on a Keebler ingredient list. I just make a double batch and then I only have to take the time half as often.
Steel-cut Oat Crackers (from the King Arthur Whole Grain Cookbook)
1/2 cup whole wheat flour
1/2 cup whole wheat pastry flour
1/2 cup whole barley flour
1/2 cup all purpose flour
1 tsp. baking powder
1 tsp. salt
3 Tbsp. butter or coconut oil
1/2 cup cooked steel-cut oats
4-6 Tbsp. water
Preheat oven to 350*
To make the cracker dough:
(This can also be done quickly in a food processor)
Combine flours with the baking powder and salt in a medium bowl. Cut in the butter as you would for a piecrust, mixing until the mixture is crumbly. Next cut in the cooked oats and mix until they're well distributed. Begin adding the water, mixing until the dough begins to hold together. You may need more or less water, depending on the density of your oat porridge. Gather and squeeze the dough into a ball, and divide it in half. Cover the half you're not using with plastic wrap to keep it from drying out.
To shape the crackers:
Roll half the dough into a rectangle 1/16-inch thick. Use a baker's bench knife, a sharp knife, a pizza wheel, or a square cookie cutter to cut the dough into 2" squares. Transfer the squares to a lightly greased or parchment lined cookie sheets, placing them close together since they will not spread. Repeat with the remaining dough. You may reroll scraps to make another sheet.
To bake the crackers:
As soon as you've filled a sheet with crackers, begin baking them. These crackers brown more evenly if you bake them one sheet at a time. Bake until they're deep, golden brown, 12-15 minutes. Remove the crackers from the oven and transfer them to a wire rack to cool completely.