Food Network: Peppered Rosemary Oat Crackers

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Peppered Rosemary Oat Crackers
Recipe courtesy Dan Smith and Steve McDonagh

Ingredients
2 cups old-fashioned rolled oats
1/4 cup plus 2 tablespoons all-purpose flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon chopped rosemary leaves
3/4 teaspoon baking powder
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
1/4 cup plus 2 tablespoons milk

Instructions
Preheat oven to 375 degrees F.

Put the oats into a food processor and pulse until finely chopped. Add flour, salt, pepper,
rosemary, baking powder, and butter and pulse until mixture resembles coarse meal. Add milk and
pulse until a dough forms about 15 seconds. On a lightly floured surface, roll out dough to 1/8-inch

thick (about a 13-inch round) and cut out about 60 square oatcakes. Arrange oatcakes on baking
sheets 1-inch apart and bake in middle of oven 12 to 15 minutes, or until lightly brown on the
bottom. Transfer oatcakes to a rack and cool completely.