makes
40
prep
20 minutes
cook
20 minutes
difficulty
Easy
makes
40
serves
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
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 with her or for hands-on baking classes and baking tips, visit her at . Don't miss what's coming out of her oven via , , and .
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Tina McLeish.
Shapes napkin from Bonnie and Neil.
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.
