Oatmeal Crispbread – Oatmeal Knäckebröd #Breadbakers

Directions

1. 1
   Cream together the butter, sugar and honey until light and fluffy
2. 2
   Whisk together dry ingredients.Alternate adding the dry ingredients with the buttermilk and mix just until combined
3. 3
   The dough should be similar in texture to biscuit dough
4. 4
   Preheat oven to 350F.Divide dough into 2 portions
5. 5
   Roll each piece to a rectangle about 1/4 inch thick, using enough flour to keep it from sticking to the surface
6. 6
   Transfer to the dough to a 1/2 sheet parchment paper (about 16"x 12")Continue rolling until the dough is <1/8" thick and is the size of the paper (see note)Trim the edges to make a neat rectangle
7. 7
   Sprinkle the chopped oats over the surface and press them into the dough
8. 8
   Prick the dough all over with a fork
9. 9
   Score dough into 16 rectangles, or to your desired cracker size
10. 10
    Bake about 15-20 minutes until golden brown and crisp.Cool on a rack for 5 minutes before breaking along scores.It's easier to break the crackers when they're still slightly warm.Store in a sealed container.