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Mad about crackers

crackers | August 1, 2015 | By


I bought something akin to these crunchy gluten free little crackers, at vast expense obviously, in Singapore. They made a nice change to the oatcakes and Schar crackers I usually have to hand. They provoked an episode of reverse engineering that was quite successful at the third attempt.

I made these just before we went away to the Ile de Ré to visit old friends and paired with 24 month old comte and some local goats cheese they helped fuel me to and from the beach by bicycle and through quite a few games of mahjong. I used a mixture of walnuts and brazils on this occasion, but have used pecans in the past. I rather think any nuts would work (apart from peanuts which aren’t tree nuts as you know), but you might need more or less oil depending on the nuts used.

Oat and walnut crackers
  1. 50g walnuts (or other nuts)
  2. 25g my flour blend
  3. 100g GF oats (I use the old-fashioned coarse flakes)
  4. 1/4 tsp GF baking powder
  5. 1/2 tsp sea salt
  6. 10g ground flax
  7. 1 tbsp walnut oil
  8. 3 tbsp water
  1. Preheat the oven to 180C or 160C fan.
  2. Place the oats, flour and nuts in a food processor and blend on pulse until coarsely ground.
  3. Add the baking powder, salt, ground flax and combine.
  4. Add the walnut oil and water and process to a dough. Add a little more water if it really needs it, but avoid adding too much or you'll have trouble drying the crackers out when baking them.
  5. Place the dough between 2 sheets of baking parchment and roll out thinly.
  6. Score with a knife into squares. Prick with a fork.
  7. Bake for 25-30 mins (depending on thickness) until golden brown. If the edge ones are browning quickly than the centre ones then carefully lift the centre crackers to the edge so they brown more evenly.
  8. Remove from the oven and transfer to a cooling rack. Store in an airtight tin when cold.
  1. These will keep for about a week.
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