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with com or peanut oil. Bake at 350 degrees for 20 minutes, until crackers are lightly browned. Makes about 3 dozen.
The following recipes are taken from “The Fannie Farmer Baking . Book," by Marion Cunningham | (Knopf, 1984). 1
Oatmeal crackers
2-1/2 cups old-fashioned rolled oatmeal
1/2 cup cold water
Salt
Preheat oven to 275 degrees. Use ungreased cookie sheets.
Stir 2 cups oatmeal with water in a bowl until dough holds together in a mass. Sprinkle a rolling surface with 1/4 cup oatmeal and put dough on top. Roll dough to 1/8-inch thickness. Move and lift dough while you roll and sprinkle dough and surface with more oatmeal so top and bottom are amply coated and dough does not stick. If dough cracks, use fingers to seal. Trim edges and cut dough in half.
Lift dough with spatula and place each half on ungreased cookie sheet. Lightly sprinkle salt over top and score dough with knife, without cutting through, into 1-1/2-inch squares. Bake for 30 minutes, turn and bake for 15 to 20 minutes. Crackers tend to curl around edges; press dough periodically with spatula to flatten, if desired. Cool on racks and break into squares.
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