I'm rather partial to settling down to a platter of cheese and crackers and a good glass of wine to while away a Saturday afternoon, though these days with two kids in tow it is something of a rarity! Thankfully these crackers are just as delicious on their own, eaten on the run! Made with toasted walnuts (good for the heart and brain and rich in antioxidants), and oats (a great source of protein and fibre) they are deliciously nutty with a crunchy crumb to them that makes them impossible to resist!
PARMESAN & WALNUT OAT CRACKERS
Makes approx 55 crackers
75g parmesan cheese, grated (can substitute tasty cheese)
¼ teaspoon salt
¼ teaspoon brown sugar
75g butter, cut into cubes
75ml boiling water
Preheat the oven to 200 degrees Celsius. Put the walnuts and oats into separate oven-proof dishes (their cooking time may vary), and toast for 10-12 minutes. One may take longer than the other so keep an eye on them to make sure they do not burn. Remove from the oven and allow to cool. Put into a food processor and process until it resembles a rough flour. A bit of texture is a good thing. Pour this mixture into a mixing bowl and stir in the cheese, salt, brown sugar, and a good grind of black pepper. Pour the boiling water over the butter and stir to melt. Pour this into the dry ingredients and mix to form a dough. Turn out on to a well-floured surface and roll out thinly. Cut into rounds and bake for 10 minutes or until golden brown. If you're short on time or find rolling out and cutting shapes from dough too fiddly then simply press the mixture out onto a tray lined with baking paper and lightly score with a knife. You could make square or diamond shaped crackers. Once they are golden brown, remove from the oven, cool and then snap along the score lines.