1teaspoondried sage or other dried herbs or fresh sage leaves or other fresh herbs
4tablespoonsvegan butterslice into 5 pieces
saltfor sprinkling
Instructions
Place a few ice cubes in a small bowl and fill with water (6 tablespoons). This will get your water nice and cold. Set aside.
Preheat the oven to 400 degrees Fahrenheit. Place a piece of parchment (about 12x16) on a cutting board or pastry board.
In the bowl of a food processor, place oat flour, brown rice flour, salt, pepper, sugar, and baking powder. If using dried herbs, also add in at this time. Pulse a few times until the ingredients are incorporated. Add the pieces of butter and pulse until mixture becomes a course meal. Add 6 tablespoons of cold water. Pulse until mixture comes together and is a smooth dough.
Turn dough out onto the piece parchment paper. Place an additional piece of parchment paper over the dough and press down into a rectangle. Roll dough into a large rectangle. It should be about 1/16" thick. If it is thicker, you will have more cookie-like crackers. Gather scrap pieces and reroll.
If using fresh herbs instead of dried, gently press them into the dough now.
Sprinkle the rolled dough with salt. Use a pizza wheel and score dough into 1x½ inch squares. Prick each square with a fork. Transfer the parchment paper with the scored dough to a baking sheet.
Bake for 13-15 minutes or until the edges start to turn golden brown. Place baking sheet on a cooling rack until crackers have cooled completely.
Store in an airtight container for 4-5 days.
Notes
Keep the butter cold in the fridge until you need it.If your dough is too sticky to roll out, add a little more oat flour or brown rice flour.Feel free to omit the herbs altogether, if desired. In this case, add a couple more pinches of sugar.Adapted from Serious Eats.