This crackers were tried out from my baking cook book collections and after seeing the final outcome, I started to prepare it quite often. Now a days it has become our most of the time evening snack with a cup of tea. You can feel the crispiness of the crackers and crunchiness of the cashew nuts at the same time. Dried thyme leaves add a very nice flavour too. If you are going to try it out, do not compromise any ingredients except egg. You will definitely like it.
I am blogging here the cashew nut version of oatmeal crackers.
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Makes: 15 crackers
Ingredients: (Updated recipe)
Rolled Oats - 90 grams
Unsalted Butter - 100 grams
Whole meal flour/Plain flour -25 grams
Salt - 1/2 teaspoon
Dried Thyme - 1 teaspoon
Walnuts / Cashew nuts - 40 grams, finely chopped
Egg - 1, well beaten
Sesame seeds - 3 tablespoons or more
1) Preheat the oven to 180C/350F. Grease the baking tray with butter or line it with baking sheet. Spread out the sesame seeds in a wide plate.
2) Mix Rolled oats, unsalted butter, plain flour, salt, dried thyme and cashew nuts in a mixing bowl. Lightly rub them using your finger tip.
3) Add beaten egg little by little till you get the soft dough. It is not required to use the full egg here.
4) Once the dough is ready, make a gooseberry size balls and roll them in sesame seeds to coat lightly and evenly.
5) Place the balls in the prepared baking trays. Make sure to leave enough space between dough balls.
6) with the help of rolling pin or hand, roll over the balls to flatten them as much as possible.
7) Keep inside the oven and bake it for 12- 15 minutes or until it is pale golden.
8) Cool the baking trays for 3-4 minutes, then transfer it to a wire rock to finish cooling.
Note: I used my hand to make the balls flatten with the help of remaining beaten egg. The beaten egg/water avoids stickiness of batter with hand while flattening.
Linking this recipe to Lite Bite's - WWC - Oats In Baking.