These are a fabulous little cracker … but be warned … you can’t stop at one!
I saw the original recipe ( see here ) on the SBS site under Anneka Manning, who I think is the bomb! She runs a fabulous cooking school in Sydney called Bake Club, and if I lived there I would certainly attend one of her classes.
To make them nut free, substitute the almonds with sunflower seeds … you could use a combination of sunflower seeds and pepitas, but the milder flavour of sunflower seeds compliments the parmesan beautifully.
There is only a small amount of cayenne pepper, but it does pack a little punch … this can be omitted if you like, but it does add a lovely intensity to the cracker, so perhaps just a “pinch” would be better than completely omitting it.
These goes beautifully with a variety of dips (I served it with labne, avocado dip, and a carrot and sundried tomato dip), as well as soft fresh cheeses like ricotta or goats curd … delish!
Recipe makes 24 crackers that will keep for a week (maybe … if you don’t get to them first!) in a sealed container.
To make them nut free, substitute the almonds with sunflower seeds … you could use a combination of sunflower seeds and pepitas, but the milder flavour of sunflower seeds compliments the parmesan beautifully.
There is only a small amount of cayenne pepper, but it does pack a little punch … this can be omitted if you like, but it does add a lovely intensity to the cracker, so perhaps just a “pinch” would be better than completely omitting it.
These goes beautifully with a variety of dips (I served it with labne, avocado dip, and a carrot and sundried tomato dip), as well as soft fresh cheeses like ricotta or goats curd … delish!
Recipe makes 24 crackers that will keep for a week (maybe … if you don’t get to them first!) in a sealed container.
- 200g almonds
- 170g parmesan, cut into cubes
- ¼ tsp cayenne pepper
- 1 x 59g large egg
- 40g extra virgin olive oil
- Preheat oven to 180 degrees fan forced
- Line 2 large baking trays with baking paper … dab a little oil on trays to hold paper in place
- Place almonds into TM bowl and mill 5 seconds / speed 7
- Put aside
- Place parmesan into TM bowl and mill 10 seconds / speed 9
- Remove roughly 2 tbls to use as topping and leave the balance in the bowl
- Return almonds to TM bowl along with cayenne pepper, egg and olive oil
- Knead for 30 seconds, lift lid, stir mix around, and knead for another 20 seconds
- Divide mix in half, roll each half between two sheets of baking paper until 4-5mm thick (the mix is quite sticky so you will need to use the two sheets of paper … reuse the paper for the next batch)
- Using a sharp knife, pizza wheel, or sharp edged spatula, cut the dough into squares and lift onto baking tray
- Continue with second lot of dough, rerolling offcuts until you use it all up
- Sprinkle crackers lightly with extra parmesan cheese, pressing down lightly
- Bake one tray at a time for 10 minutes, check biscuits, turn tray around and continue for another 2-4 minutes until nicely golden
- Cool crackers for 5 minutes on baking tray before placing onto cooling trays to cool completely
- Store in a sealed container
Love these crackers, they are perfect for a savoury snack