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Thin and crispy honey oat crackers without refined sugar

Crispy Honey Oat Crackers (Eggless)

Thin and crispy honey oat crackers without refined sugar
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Makes: 18 to 20 crackers
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Ingredients
  

  • 3/4 cup wholewheat flour
  • 1/2 cup plus 2 tbsps instant oats, or 1/2 cup rolled oats
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon powder
  • 4 tbsps cold butter, cubed (see notes)
  • 4 tbsps honey
  • 1/4 tsp vanilla extract
  • 2 tbsps water

Instructions

  • This dough is made in a food processor, but you can make it by hand in a mixing bowl. First, combine the flour, oats, baking powder, salt and cinnamon. Combine on low speed in the food processor.
  • Now add the butter (it should be cold so that the crackers are crisp and flaky) and blitz again on low speed till the mixture is crumbly, with a few pea-sized bits of butter.
  • In a small bowl, combine the honey, vanilla and water. Pour into the food processor.
  • Blitz to combine and let it run on low speed until the dough forms into a ball. It will be soft but shouldn't be too wet.
  • Place the dough on a piece of clingfilm, pat it into a disc and wrap tightly. Chill for 1 hour.
  • When ready to bake, preheat the oven to 170 C. Lay out a silicone baking mat and lightly flour it. You can also just roll the dough on the kitchen counter but I find it easier to roll and transfer the crackers to the oven directly on the mat.
  • Divide the dough into two portions. Place one half on the floured mat and put the other half back in the fridge.
  • Place a large piece of clingfilm over the dough and begin rolling it out gently. I prefer doing it this way so that the rolling pin doesn't stick to the dough. Roll as thin as you can for the crispiest crackers.
  • Use a cookie cutter or small bowl to cut 3-inch round shapes into the dough. Peel away the scraps and set aside. The crackers don't spread while baking, but make sure there is still a small gap between each one, rearranging them on the mat if you need to.
  • Prick each one with a fork a few times to prevent the dough from puffing up too much in the center and to get that signature cracker look.
  • Slide the mat onto a tray and bake for 10 to 15 minutes, until browned on the top and edges, rotating the tray to ensure even browning. I find the sides brown faster so keep a close eye on the crackers. I like them deeply browned because they're crispier this way, but you can keep them lighter too.
  • Let the crackers cool and firm up on the tray, then transfer to a wire rack to cool completely.
  • Roll the dough scraps together and roll them out and cut again. Repeat with the second half of the dough.
  • Crackers will stay fresh and crispy for 4 to 5 days in an airtight tin at room temperature, in warmer climates, and longer if it's cooler. Happy baking!

Notes

*Cook time is per batch of crackers.
*You could also use solid coconut oil instead of butter.
*Use 5 tbsps honey if you prefer a sweeter cracker. Don't add more than that because the dough will become too wet. If you don't mind sugar, then add 1 to 2 tbsps of sugar for extra sweetness.
* Adapted from Tasty Kitchen.