Peppered Rosemary Oat Crackers

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 60 pieces
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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


  1. Preheat oven to 375 degrees F.
  2. 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.