Savory oat and seed crackers

Ingredients

• 200 g rolled oats
• 200 g flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 120 g soft butter
• 80 g lard
• 2-3 tablespoons cold milk
• 80 g seed mix (sunflower pumpkin pine nuts)

Preparation

1. I use a food processor to make the dough. I pulse the oats briefly in the processor bowl. 2. I add the flour, salt and baking powder, then mix with 2-3 short pulses, just until combined. 3. I add the soft butter and lard to the bowl. I process for a few seconds, until the mixture starts to form crumbs. 4. I pour in the cold milk a little at a time, until the dough comes together into a ball. 5. I remove the blades, add the seeds and work them in by hand. You can see them scattered through the dough. 6. I wrap the dough in plastic wrap and chill it for 30 minutes. 7. I dust the work surface with some of the measured flour and roll the dough out to about 3 mm thick. I cut out the crackers and place them on the large oven tray, lined with baking paper. 8. I bake in a preheated oven at 170-180°C for 15-20 minutes, until the edges take on a little color. 9. I let the crackers cool before serving.