I like this youtube video on food52 for Barley Oat Biscuits. I like the idea of a salty and sweet easy to make cracker. You can keep some in the uncooked crackers in the freezer and bake them off when you would like some fresh crackers. I like how you can mostly throw the ingredients in a food processor to bring together the dough. Samantha suggests having the biscuits with manhattans.
video on youtube
Ingredients
- 1/2 cup pecans
- 6T brown sugar
- 1c old fashioned oats
- 1/2c all purpose flour
- 1/2c barley flour
- 1 1/4t salt
- 10T unsalted butter (cold)
- 2T water (ice cold, add cubes)
- 2-3T heavy cream for brushing
- 3-4T sugar for sprinkling
Steps
- add pecans and brown sugar to food processor, pulse until combined, until coarsely ground
- add oats, ap flour, barley flour to processor, pulse a few more seconds
- cut butter into about 1T pieces, add to processor, pulse until coarse pebbles or peas
- add 2T water, just enough to hold together dough, can add more water
- knock down on plastic wrap, divide into two pieces, press into rectangles with bench scraper about 1 inch thick
- put in fridge for at least an hour, can freeze for up to 3 months
- roll out to 12” x 6” rectangle, on lightly floured surface
- cut with wheel into 12 pieces 4x3
- add to parchment lined baking sheet
- can freeze for later and bake off a few at a time
- brush with cream, sprinkle sugar
- bake 375F for 18-20m can use convection (reduce 25 to 350)
- leave for 5m, transfer to cooling rack
manhattan
- may try manhattan sometimes
- 1 part sweet vermouth
- 2 parts bourbon or rye
- few dashes bitters
- few dashes orange bitters
