Mix flour, salt, baking soda, black pepper, and brown sugar together in a bowl with a whisk until homogeneous.
Cut butter into chunks and work into dry ingredients with hands, or preferably in a food processor, until evenly distributed with a semi-wet sand texture, then add water and mix just until evenly distributed. (The goal is to work the dough as little as possible).
Mix in Quaker® Old-Fashioned Oats, form the dough into a ball, and place it between two sheets of parchment.
Using a rolling pin, roll out into 1/8-inch thickness. Try to keep the dough as rectangular/square as possible for the best yield, and ensure it is an even 1/8 inch throughout.
Carefully transfer parchment with dough to a sheet tray and peel off the top layer of parchment (if parchment sticks, set it in the fridge for 10-20 minutes before removing).
Using a 1.5 in x 1.5 in square cookie cutter, score the surface of the dough with as many squares as you can fit (the cookie cutter will not go all the way through the dough; score as deep as you can). Then cover it and let it rest in the fridge for at least 30 minutes.
While the dough rests, preheat the oven to 350°F on the lowest possible fan.
Once the dough is finished resting, uncover and place the sheet tray directly in the oven, and bake until golden brown, 12-15 minutes.
Once golden, remove from oven (they should be dry and firm to the touch) and let cool for a couple of minutes before breaking along the score lines (They break best while still warm).
Let cool completely before reserving in an airtight container for a maximum of 2 days before use
30-40 Quaker® Oats Crackers (See recipe above)
8 Ounces Crème Fraiche
2 Lbs Smoked Salmon
1.75 Ounces (small jar) Caviar, Preferred
Olive Oil, Extra Virgin (to taste)
Flaky Sea Salt; Maldon (to taste, optional)
Gold Leaf (optional)
Once the Oat Crackers have cooled to room temperature, dollop or pipe (using a pastry bag) the Crème Fraiche into 1/3 of the Oat Crackers.
Cut small pieces of smoked salmon to the size of a cracker and fold them to fit 1/3 of the cracker.
Place a mound of caviar onto the Oat Cracker.
Place a couple of drops of olive oil over salmon and crème fraiche.