Ingredients
225g (1½ cups) plain wholemeal flour, plus extra for dusting
100g walnuts, coarsely ground
2 teaspoons finely chopped rosemary, plus 2 teaspoons extra leaves, to sprinkle
1 teaspoon sea salt flakes, crushed
½ teaspoon baking powder
125ml (½ cup) water
2 tablespoons olive oil
1 tablespoon honey, warmed slightly
Method
- Preheat oven to 180°C (160°C fan-forced). Line 2 large oven trays with non-stick baking paper.
- Combine the flour, walnuts, rosemary, salt and baking powder in a large mixing bowl. Combine the water, olive oil and honey and use a fork to mix. Add the water mixture to the dry ingredients and use a wooden spoon and then your hands to mix to a soft dough.
- Turn the dough onto a lightly floured surface and knead briefly until smooth. Divide the dough in half and use a lightly floured rolling pin to roll out one portion until 5mm thick. Use a 6cm round cutter to cut out discs and place on the lined trays about 2cm apart. Repeat with the remaining dough portion and any offcuts. Sprinkle the crackers with the extra rosemary leaves to garnish, and press lightly so they stick.
- Bake in preheated oven for 18-20 minutes, swapping the trays around halfway through baking, or until golden and cooked through. Cool on the trays.
Baker's Tips
- These crackers will keep in an airtight container or jar at room temperature for up to 1 week.
This recipe is from Anneka's SBS Food online column, Bakeproof: Savoury Crackers.
CLICK HERE for more Bakeproof recipes.
Photography by Benito Martin.
