Print

Rosemary Oat Crackers

photo of rosemary oat crackers on a white platter

The almond flour not only makes these crackers gluten-free but also adds enough fat to aid in their crispiness, without being greasy at all.

Be sure to use the parchment paper to roll out the dough, and re-roll until you get them all cut out. You can skip the cookie cutter all together and just bake the sheet, them break apart when baked and cooled. We call that rustic.

Ingredients

1 cup rolled oats (not the quick or instant cooking variety)

¾ cup almond flour (also called almond meal)

2 teaspoons fresh rosemary, finely minced (about 1½ stems)

3 tablespoons brown sugar

1 teaspoon kosher salt

4 tablespoons cold Irish butter (Kerrygold is amazing), cut in cubes

1 tablespoon cold water

Coarse sea salt (I use Maldon)* for sprinkling before baking

Instructions

Preheat oven to 350 degrees. In a food processor (affiliate link), blitz the oats, almond flour, rosemary, brown sugar and salt to combine. Add the butter and pulse about 10 times, add the water and whiz for about 10 seconds, until the mixture almost forms a ball in the processor.

Transfer the dough onto a sheet of parchment paper and form into a disk. Place another sheet of parchment on top and using a rolling pin (or wine bottle!), roll, rotating the disk until the dough is a little less than ¼” thick. (Try to make as even as possible, for consistent baking.) Place the top parchment sheet onto a rimless baking sheet.

Using a 2″ cookie cutter cut out rounds and place on the parchment lined baking sheet. Re-roll and repeat until all dough has been rolled out. Sprinkle with coarse sea salt, if desired. Press the salt gently into the dough.

Bake for approximately 30 minutes, checking at around 25 minutes to be sure they are not’ getting too brown. They will crisp up as they cool.

Note: An alternative to using the cookie cutter would be to place the rolled dough (keep it on the parchment) onto the baking sheet and score it into squares with a knife or pizza cutter (or any shape) on the pan, then when baked, break apart the squares.

If you use gluten-free oats and almond flour, you have a great gluten-free snack. Really delish with a piece of sharp cheddar cheese and fig jam.

Notes

*watch this dramatic movie made about Maldon salt.

Keywords: Rosemary Oat Crackers, oats, almond flour, rosemary, Irish crackers, gluten-free, easy crackers, Shepherd's Way Farms, sheep's milk cheese

sign up for recipes!

Add your email in the box below, to receive awesome recipes. And they’re free. And delicious! I won’t send you any junk, promise!