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Prep 20min (+20min cooling time)Bake 18-20minMakes about 40
These crackers have a lovely nuttiness (thanks to both the wholemeal flour and walnuts) to them, perfect to serve with a creamy blue-vein cheese. They would also make a great gift, sealed in an airtight jar and accompanied by some cheese and a good bottle of red.
225g (1½ cups) plain wholemeal flour, plus extra for dusting 100g walnuts, coarsely ground 2 teaspoons finely chopped rosemary, plus 2 tsp 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
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 off cuts. 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.
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. CLICK HERE for more Bakeproof recipes.
Reminiscent of the good old Digestives, these biscuits easily swing between savoury and sweet. Serve them with blue cheese or dip them in dark chocolate to give them the flavour preference you prefer.
150g wholemeal plain flour
130g (1 cup) oat bran
75g (⅓ cup, firmly packed) brown sugar
1 teaspoon baking powder
½ teaspoon salt
125g chilled unsalted butter, cubed
60ml (¼ cup) milk
Preheat oven to 180°C. Line two oven trays with non-stick baking paper.
Put the flour, oat bran, brown sugar, baking powder, salt and butter in the bowl of a food processor and process until the mixture resembles breadcrumbs. Sprinkle the mixture with the milk and use the pulse button to process until the mixture starts to come together as a dough. Transfer the mixture to a bowl and bring it together with your hands.
Turn the dough onto a lightly floured surface and use a lightly floured rolling pin to roll out until about 5 mm thick. Use a 6 cm round cutter to cut the dough into discs and place them on the lined trays about 3 cm apart. Prick the tops of each biscuit twice with a fork. Reroll any off cuts and cut out more biscuits.
Bake in preheated oven for 18-20 minutes or until golden around the edges, aromatic and cooked through. Cool on the trays.
These cookies will keep in an airtight container at room temperature for up to 1 week.
Preheat the oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper.
Place the butter, sugar, flour, cornflour, cocoa powder, hazelnut meal and vanilla in the bowl of a food processor (see Baker's Tips) and process for 1 minute or until the mixture starts to form a dough (be careful not to over-mix).
Transfer the mixture to a medium bowl, add the chocolate and bring together with your hands to combine evenly.
Roll tablespoonfuls of the mixture into balls and place on the lined trays about 5cm apart. Flatten each with a fork so that they are about 1cm thick.
Bake for 18-20 minutes, swapping the trays halfway through baking, or until cooked through. Remove from the oven and cool on the trays.
If you don’t have a food processor, you can make these shortbread by hand. Leave the butter at room temperature for a little while for it to soften slightly. Put the sugar, flour, cornflour, cocoa powder and hazelnut meal in a medium bowl. Sprinkle with the vanilla and then use your fingertips to rub the butter through the dry ingredients until it starts to come together and forms a dough. Continue the recipe from Step 3.
These shortbread will keep in an airtight container at room temperature for up to 1 week.