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OATMEAL CRACKERS

2 1/2 cups old-fashioned rolled oats
1/2 cup cold water
Salt

Preheat the oven to 275 degrees.

Place 2 cups of the oatmeal and the water in a bowl; stir until
the dough holds together in a mass.

Sprinkle 1/4 cup of the remaining oatmeal on a work surface. Place
the dough on it. Using a rolling pin, roll the dough to 1/8-inch
thickness, moving it and lifting it as necessary to prevent sticking,
and sprinkling with more oatmeal so the dough is amply coated. If
the dough cracks while you are rolling it, push it together with
your fingers to seal the cracks. Trim the edges and cut the dough
in half. Lift the dough with a spatula, and place each half on an
ungreased cookie sheet. Lightly sprinkle salt over the top.

Using a sharp knife, score the dough into 1 1/2-inch squares, being
careful not to cut all the way through it.

Bake for 30 minutes, turn each rectangle over with a spatula, and
bake for 15 to 20 minutes longer. To prevent the rectangles from
curling around the edges, press down with a spatula from time to
time while they bake.

Remove from the oven and cool on racks. Break into individual
squares. Store in an airtight container. Yields 3 dozen squares.

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