Ginger Pecan Oatmeal Crackers

Ingredients:

• 1 cup quick-cooking oats
• 3/4 tbsp. pecan halves
• 1 cup whole wheat flour
• 1/4 cup cornstarch
• 1 teaspoon ground ginger
• 0.5 tsp fine salt
• 1/4 teaspoon of baking soda
• 170 g unsalted butter, softened
• 3/4 cup granulated sugar
• 1/3 cup light brown sugar
• 1 tsp vanilla extract
• 1 large egg

Preparation:

1. In a food processor, pulse the rolled oats and nuts until the mixture resembles cornmeal (fine but still has some texture). In a medium bowl, whisk together the whole-wheat flour, cornstarch, ginger, salt, and baking soda. Stir in the oat mixture.
2. In another medium bowl, beat the butter with a mixer until light and fluffy, about 1 minute. Gradually add the white and light brown sugars; continue beating until fully incorporated, about 3 more minutes. Add the vanilla extract and egg.
3. Stir in the flour mixture and knead the dough. Line a 1.5-liter loaf pan or 3 mini loaf pans with plastic wrap and pour the dough into the pan, pressing it into an even layer. Cover with plastic wrap and refrigerate until completely set, about 2 hours.
4. Preheat oven to 175°C. Line 2 baking sheets with parchment paper or silicone mats.
5. Remove the dough from the pan and unfold. Cut in half lengthwise if using a large pan. Slice each piece crosswise into 0.5 cm thick slices. Place the cookies on the prepared baking sheets, spacing them about 2 cm apart. Bake until golden brown, 15-18 minutes. Transfer the cookies to a wire rack to cool and crisp up. Serve. Store cookies in a tightly sealed container for up to 1 week..