Absolutely Crackers

Last Saturday I decided to do some pre-term decluttering. Liz is far better at this than I am, and her endeavours lately have encouraged me to try a bit harder. And there was a lot of stuff temporarily moved onto the spare room bed during the carpet cleaning which really needed sorting. I found a whole file of recipe clippings. And I had to accept that 99.9% of them would never make it into the kitchen, let alone the oven. So they went into the recycling bin. But I did keep back 'the 10 best oat recipes' - saved from the Guardian 4 years ago. I always have oats in the cupboard, porridge is our favourite breakfast cereal. And Bob is very fond of an oatcake [or 4] as a snack, with some cheese.
I thought I'd have a go at Chutney and Oat Crackers

Recipe says "Makes about 45 crackers" - it lies! 20 if you're lucky

• 80gm rolled oats
• 30gm nutritional yeast
• 1tsp salt
• ¼tsp baking powder
• 30g chutney
• 3tbsp olive oil

1. Preheat oven to 180º/160ºfan. Line baking sheets
2. Grind oats in processor to a fine flour. Add yeast, salt, bp -pulse several times
3. Add chutney and oil, pulse till dough comes together
4. Roll out between two pieces of baking paper to ½cm thick. Using round cutter between 2cm and 5cm diameter to cut out crackers
5. Bake for around 14-16 minutes, until golden brown on the bottom. Leave to cool, then store in airtight container.

What on earth is 'nutritional yeast'? I used 1 tsp Marmite, and omitted the salt. 2cm is way too small for a cracker- that is postage stamp size! I used a 4cm cutter. I think I rolled dough a bit too thinly. Magazine pic on left, my crackers on the right

Bob said they had a pleasant 'umami-savouriness' about them, but next time he thought I should cook them for a shorter time.
TIP - I used a silicon loaf tin liner to line the baking sheet [hence oval shape] and also rolled out dough between 2 of these liners.  Less wasteful than using parchment paper.
Crackers crisped up beautifully when cool. Will try again, larger and thicker next time.