The only item I didn't have on hand was buttermilk, but it's so easy to clabber milk that I didn't bother to run out and get some. I also decided to sub in some white whole wheat flour for 2/3 c. AP flour. I thought the nutty flavor would compliment the oatmeal. Speaking of nutty, I can't recommend grating your own nutmeg enough. It keeps forever in its "nut" form and absolutely outshines the pre-grated stuff. I also decided to throw in some diced prunes. Good choice.
They came together in a snap. I formed the two circles right on my Silpat. This was a pretty sticky dough, so instead of trying to separate the wedges, I just scored them to start. After they had baked for about 18 minutes, I tookthem out and put enough room between them to ensure crunchy edges.
We tried to let them cool for the whole ten minutes. These were very good. I loved the flavor of the nutmeg with the prunes. The oatmeal and whole wheat flour were a good blend as well. I could see these made with dried apricots or cherries. I could even see me making them.
I love how craggy and rustic these are. Delicious!
Thank you to Patricia from Life with a Whisk for choosing this one.