Oat-And-Cheddar Crackers

Directions

1. 1
   In a small bowl, combine the oats and milk and let stand until the oats soften slightly, about 5 minutes.
2. 2
   In a food processor, combine the flour, baking powder and salt and pulse a few times to blend. Add the cheese and butter and pulse until a coarse meal forms. Stir the beaten egg into the softened oats, then scrape the oats into the food processor. Pulse until a dough forms. Scrape the dough onto a large sheet of plastic wrap and gently knead a few times until thoroughly blended. Pat the dough into a disk, wrap it up and refrigerate until firm, about 1 hour.
3. 3
   Preheat the oven to 375°. Line 2 baking sheets with parchment paper. Work with half of the dough at a time: On a lightly floured work surface, dust the dough with flour. Cover with a large sheet of plastic wrap. Roll out the dough 1/8 inch thick. Quickly cut the dough into 1 1/2-inch squares or stamp out different shapes. Brush off any excess flour and transfer the squares to one of the baking sheets. Refrigerate for at least 5 minutes, until the squares are firm. Repeat with the second piece of dough.
4. 4
   Lightly brush the squares with the egg wash and lightly sprinkle with sugar. Bake for about 16 minutes, until the crackers are golden brown. Transfer to a rack and let cool before serving or packaging.