I don’t want to just throw some Guinness in a cake recipe and call it Irish (although I do, and it’s amazing, wink) Guinness Chocolate Cake with Ganache Whiskey Frosting. I like to think my ‘Irish’ recipes would pass as legit back on the old sod. Ireland is in my soul and spirit, and I don’t take that lightly.
We made these Rosemary Oat Crackers in my Irish Cookery Class last week. Did you see the Instagram post? I completely forgot about them in the oven, and they burned to a crisp. I was too excited about my favorite time of year, I guess. It’s a good thing for backups; always have a backup.
These crackers melt in your mouth. The almond flour keeps them crispy without drying them out—the oats combined with the Maldon salt on top just zing. If you must, skip the salt on the top, but don’t skip it in the recipe. The brown sugar heightens the sweetness of the oats and makes these crackers go perfectly with a nice herbed cheese.
Rosemary Oat Crackers
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 30 crackers 1x
- Method: Baking
- Cuisine: American
Description
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 (affiliate link) 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)
3/4 cup almond flour (also called almond meal)
2 teaspoons fresh rosemary, finely minced (about 1 1/2 stems)
3 tablespoons brown sugar
1 teaspoon kosher salt (affiliate link)
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°. 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 (affiliate link) 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 20-25 minutes to be sure they are not getting too brown. They will crisp up as they cool.
Notes
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.
*watch this dramatic movie made about Maldon salt.
Here are some more of my appetizer recipes to try for St. Patrick’s Day
- Irish Potstickers
- Cut up my Shelagh’s Irish Pizza in small pieces, and boom, appetizer
Éirinn go Brách!
Cara (KA-ra) – Friend. OUR CONNECTION TO ONE ANOTHER.
This Irish word occurs in the quintessential way of addressing someone at the beginning of a letter – the formula may be simply translated as ‘O friend!’
Sláinte
may you be well, cheers and health
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