Mix the Dough: Pour the honey-oil mixture into the bowl with the dry ingredients. Stir everything together until well combined. The mixture should be slightly sticky but easy to spread. If it feels too dry, add a little more water (a tablespoon at a time) until you reach the desired consistency.
Let the Dough Rest: Let the dough rest for about 5 minutes to allow the oats to absorb the moisture. This step is essential for achieving the right texture.
Step 4: Shape and Bake
Prepare the Baking Pan: Line a 20×30 cm baking pan with parchment paper or lightly grease it with oil. This will prevent the dough from sticking and make it easier to remove the crackers later.
Spread the Dough: Evenly spread the dough into the prepared baking pan. Use a spatula or the back of a spoon to flatten the dough into a thin, even layer. The thinner the dough, the crispier your crackers will be.
Bake at Two Different Temperatures:
For Soft Cookies: Bake the mixture in a preheated oven at 170°C (340°F) for about 20 minutes. You’ll get soft, chewy cookies with a lovely, moist texture.
For Crunchy Crackers: If you prefer a crunchier texture, bake for an additional 10-15 minutes at a lower temperature of 120°C (250°F). This slow baking process will help the crackers become crispy without burning.
Cool and Cut: After baking, remove the crackers from the oven and let them cool in the pan for 5-10 minutes. Once cooled, cut them into squares or rectangles using a sharp knife or pizza cutter.
