1 cup of fine oatmeal
½ cup ground almonds
½ cup of rye flour
3 tablespoons of ground flax seed
½ teaspoon of salt
½ teaspoon of baking powder
20 g of parmesan
1 teaspoon of ground mahalep seeds
¼ Tonka bean, grated
5 tablespoons of ghee (or melted butter)
180-200 ml of water
Combine all the dry ingredients (including parmesan and flavorings) in a bowl and mix well. Make a well in the middle and pour in the melted butter, lukewarm water and beaten egg.
Stir with a wooden spoon and sprinkle with flour as needed until you have a medium thick dough. Roll out the dough with a rolling pin to 4-5 mm thick and stamp out preferred shapes.
Bake the oat crackers at 180°C until golden brown. Once cooled, store in a cookie jar.