Savoury Miso-Sesame Oat Crackers with Quick Pickled Cucumber

Preheat your oven to 180°C and line a baking sheet with parchment paper.

In a food processor, pulse 80g rolled oats until they form a coarse flour with some texture remaining (about 10-15 pulses).

Transfer the oat flour to a medium mixing bowl and add 30g all-purpose flour, 2 tbsp sesame seeds, and a pinch of salt, stirring to combine.

In a small bowl, whisk together 1 tbsp white miso paste, 1 tbsp sesame oil, and 3 tbsp warm water until the miso is fully dissolved and smooth.

Pour the miso mixture into the oat mixture and stir with a fork until a shaggy dough forms, then knead briefly in the bowl with your hands until it comes together into a cohesive ball.

Place the dough between two sheets of parchment paper and roll out to about 3mm thickness (very thin, roughly the size of your baking sheet).

Remove the top parchment sheet and use a knife or pizza cutter to score the dough into 16-20 square or rectangular crackers (don't separate them yet).

Transfer the bottom parchment with the scored dough directly onto the prepared baking sheet and prick each cracker 3-4 times with a fork to prevent puffing.

Bake at 180°C for 16 to 18 minutes until the crackers are golden brown at the edges and crisp throughout, rotating the pan halfway through.

While the crackers bake, wash 1 medium cucumber, slice it very thinly into rounds (about 2mm thick), and place in a small bowl.

In a separate small bowl, whisk together 2 tbsp rice vinegar, 1 tsp sugar, 1/2 tsp soy sauce, and a pinch of salt until the sugar dissolves.

Pour the pickling liquid over the cucumber slices, toss to coat, and let sit at room temperature for at least 10 minutes while the crackers finish baking.

Remove the crackers from the oven and let cool on the baking sheet for 5 minutes, then break along the scored lines into individual crackers.

Serve the warm or room-temperature crackers alongside the quick pickled cucumber with a bit of the pickling liquid for dipping or topping.