Walnut, Oat, Sesame Seed & Parmesan Crackers
Makes 36 crackers
Homemade crackers are a wonderful gift, packed full of love and deliciousness. This recipe is surprisingly simple to make and is sure to impress.
1 cup Alison’s Pantry Wholegrain Oats
3/4 cup Alison’s Pantry American Walnuts
3/4 cup tapioca flour
¼ cup Alison’s Pantry Sesame Seeds
¾ cup finely grated parmesan cheese
½ teaspoon salt
Preheat oven to 170 degrees celsius.
Place the oats and walnuts in a food processor. Blitz until a coarse crumb.
Add the flour, sesame seeds and salt. Process to blend well.
Add the remaining ingredients and process for a few minutes, scraping down the sides every now and then until the dough is very well combined. Place in the fridge for 10 minutes to cool and allow the oats to soak up the moisture and help bind everything together.
Line an oven proof tray with baking paper. Roll teaspoons of dough into balls and place on the tray evenly spaced. You’ll be able to fit around 12 at a time.
Use the bottom of a heavy glass with a wide base to flatten each ball into a round cracker. Use a small piece of baking paper between the cracker and the glass to ensure it doesn’t stick.
Bake for 12-15 minutes until lightly browned.
Gently slide the sheet of baking paper off the tray to continue to cool. You can then lift on another sheet of baking paper with crackers that you’ve prepared while the first batch was cooking, onto the oven sheet to bake.
If it’s a very hot day it can be helpful to put any crackers that are waiting to be baked in the fridge or freezer to keep cool. This will ensure the butter doesn’t melt too fast while baking and give a nice even cooking result.
Cooled crackers can be stored in an airtight container in a cool pantry for up to 1 week.
The crackers are delicious served with pesto, cheese or chutney.