Fig and walnut parmesan crackers

Fig and walnut parmesan crackers

By
From
Top With Cinnamon
Makes
40
Photographer
Izy Hossack

Fancy crackers! Fancy crackers! You’ll impress anyone with these, even though they’re easier to make than usual crackers. No flouring surfaces. No rolling dough so thin that it sticks to the counter. No having to leave the kitchen because you’re too annoyed to scrape up the dough and re-roll it. Bake in a loaf pan, freeze, slice and toast. Simple.

Ingredients

Quantity Ingredient
170g wholemeal flour
65g buckwheat flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
50g parmesan, finely grated
1/4 teaspoon salt
60g walnuts, roughly chopped
60g pumpkin seeds
150g dried figs, roughly chopped
5 tablespoons honey
or 5 tablespoons agave syrup

Method

  1. Preheat the oven to 160°C. Grease two 8 x 18 cm loaf tins with butter. In a large bowl, stir together the first 6 ingredients. Add 375 ml water and the honey and stir until well combined. Stir in the walnuts, pumpkin seeds and dried figs. Divide the batter between the loaf tins and bake for 40–50 minutes, until the edges have started to shrink away from the tins and the loaves are dark on top. Leave to cool on a wired rack and then wrap in plastic wrap and freeze for at least 3–4 hours.
  2. Preheat the oven to 160°C. Unwrap and thinly slice the frozen loaves into roughly 3 mm thick slices. Allow them to thaw a little then place the slices on a baking tray lined with baking parchment and bake for 10–15 minutes. Let them cool on a wire rack – the crackers will crisp as they cool. You can store them in an airtight container for up to a week. (If they start to soften, just pop them back into the oven at 160°C for a few minutes.)
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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