www.sausagemaking.org

Not being too handy with a knife I to resorted to the rolling pin and two bits of parchment.Great crackers and much appreciated.
No sausages but they went well with my beer.

Jim

NCPaul wrote:My wife will be thrilled when she sees the photos. SWMBO is terrific with a rolling pin to get them so uniform. It would be fine if someone wants to blog about them; I glad they asked.

Ooops... Sorry about that. (wife/mum).

Anyway, Gill will be ever so pleased. She's meticulous about asking permission. Thanks very much.

Jacquie (my SWMBO) is a good pastry cook, and because we've already made Gary Rhodes' digestive biccies many times, which also use oatmeal, she's learnt how to roll these crumbly doughs.

I'm glad you liked them Jim. Be careful, they can be habit forming. She worked hard on this recipe; wheat flour, cornflour and blue cheeses gave lesser results. I'll have to suggest another batch this week; for research purposes. It's amazing how global the cooking community has become.

Maybe I'm getting old but wasn't there pictures of these crackers? I want to give them a try this coming weekend, I'll figure it out but the pic's help
or was it another recipe?

Ianinfrance post some good pictures here:

http://www.wildfood.info/viewtopic.php?f=13&t=42

Thanks Paul, I'm not sure how I missed Ian's link, And thanks for the recipe!