OAT, SEED & HONEY CRACKERS
MAKES 32 CRACKERS / PREPARATION 20 MINUTES PLUS OVERNIGHT SOAKING / COOKING 40 MINUTES
¼ cup linseeds
½ cup wholemeal flour ½ cup wholegrain oats ½ teaspoon baking powder ½ teaspoon salt
75g cold butter, cubed 2 tablespoons honey
Put the linseeds in a small bowl with ½ cup (125ml) water and leave to soak overnight.
Heat the oven to 160℃.
Put the flour, oats, baking powder, salt and butter in a food processor and process to a fine crumb. Add the soaked linseeds and honey and pulse until the mixture comes together. Cut two large rectangles of baking paper, about 40cm x 30cm. Roll out the dough between the two sheets of paper, trying to roll it evenly until the dough covers the entire paper. Put this onto a baking sheet. Peel off the top piece of paper and use it to line another baking sheet. Use a sharp knife to score the dough into cracker-sized rectangles, roughly 8cm x 3cm.
Bake for 10 minutes then remove from the oven. Cut the crackers up and transfer half the crackers to the other tray. Space them out and put any that have brown edges in the middle so they don’t get too brown. Bake for a further 30-35 minutes, swapping the trays around halfway through cooking. Check at 30 minutes and remove any that are getting too brown. Cool on a wire rack.
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