The rustic-looking crackers have a subtle nutty taste. The lightly toasted oats are complemented by a rich buttery flavor and finished off with a light sprinkle of fleur de sel. 

At our mother’s 90^th birthday celebration, my sister Sherry made a gorgeous appetizer tray. Always looking for a new recipe and undaunted by multiple steps, she adapted these wonderful handmade crackers into an irresistible crowd pleaser.

For me, cooking is about finding the unique recipe that makes people say “Wow” (with a capital W). This is one of those recipes. I made them for a number of group settings and I knew I had nailed the potluck contribution when two local Riverside’s (Sue Mitchell and Connie Ransom) gave me their seal of approval.

Recipe from Ina Garten – Makes 24

Ingredients

• 3 C Old-fashioned oats
• 1 C Flour
• ½ C Brown sugar, lightly packed
• 1 t Kosher salt
• ½ Lb. Unsalted butter,  (2 sticks cold) ½ inch diced
• ¾ t Baking soda
• ¼ C Lukewarm water
• Fleur de sel

Directions

• Preheat oven to 375 degrees F.
• Line two sheet pans with parchment paper.
• Place the oats, flour, brown sugar, and salt in a food processor and pulse for 45 – 60 seconds, until the oats are coarsely ground. 
• Add the butter and pulse 15-20 times, until the butter is pea-sized.
• Dissolve the baking soda in the lukewarm water and drizzle it over the crumbs in the food processor. Pulse until the mixture is evenly moistened and can be pressed into balls that will hold together. 
• With a small ice cream scoop, scoop the dough into your hands and roll into round balls. In an effort to get each ball the same size I weigh out the round dough and make each one 30 grams.
• Evenly space 12 balls on each of the sheet pans. Flour the bottom of a 3-inch drinking glass and use it to flatten each cracker so it is 1/8 inch thick. 
• Sprinkle with fleur de sel and bake 20 to 25 minutes until golden brown on the edges. Serve warm or at room temperature.