Walnut and rosemary crackers

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.

Credit: Benito Martin

• makes

  40

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 225 g (1½ cups) plain wholemeal flour, plus extra for dusting
• 100 g walnuts, coarsely ground
• 2 tsp finely chopped rosemary, plus 2 tsp extra leaves, to sprinkle
• 1 tsp sea salt flakes, crushed
• ½ tsp baking powder
• 125 ml (½ cup) water
• 2 tbsp olive oil
• 1 tbsp honey, warmed slightly

Cooling time 20 minutes

Instructions

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 5 mm thick. Use a 6-cm round cutter to cut out discs and place on the lined trays about 2 cm apart. Repeat with the remaining dough portion and any off cuts. Sprinkle the crackers with the extra rosemary leaves to garnish.

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.

  

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Tina McLeish.

Shapes napkin from Bonnie and Neil.

For more recipes, view our online column, Bakeproof.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.