English oat crackers from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 189) by Ina Garten

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Notes about this recipe

  • anya_sf on August 16, 2022

    When flattening the crackers, I had to flour the glass generously to prevent sticking. The tops had excess flour, but couldn't easily be flipped so I didn't, and they baked up fine. The crackers were just slightly crisp and somewhat crumbly. Relatively sweet and rather large, they went well with cheese and fruit, but definitely aren't an "all-purpose" cracker.

  • julesamomof2 on December 27, 2017

    Made this for a Christmas appetizer cheese platter, and while they good, nobody really knew they were 'crackers' as they look and taste more like cookies. Once I pointed out what they were, people seemed to enjoy them with white cheddar. But boy, I was a little appalled at the amount of butter that went into these babies. I don't think I will make them again as good old plain triscuits and wheat thins are just fine.

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