Rose­mary and seed lavash crack­ers with blue cheese & honeycomb

Ready in 50 min­utes | Makes 24 crack­ers


1 tsp honey ½ tsp se­same oil

½ cup boil­ing water

¼ cup olive oil, plus ex­tra for brush­ing

¾ cup whole­meal flour

½ cup plain flour

2 Tbsp sun­flower seeds, finely chopped

2 Tbsp pump­kin seeds, finely chopped

1 tsp nigella seeds (if you can’t find th­ese, swap for poppy seeds or ex­tra se­same seeds)

1 tsp se­same seeds

1 tsp finely chopped rose­mary Flaky sea salt, for sprin­kling


200g veiny blue cheese (or any soft cheese) 150g raw honeycomb

1 Pre­heat oven to 160°C. Line a bak­ing tray with bak­ing pa­per.

2 Com­bine honey, se­same oil and boil­ing water in a bowl and stir un­til honey has com­pletely dis­solved. Al­low to cool slightly. Stir in olive oil. 3 Com­bine whole­meal and plain flour, all the seeds and rose­mary in a large bowl. 4 Pour in liq­uid mix­ture and stir to form a wet, sticky dough.

5 Us­ing a quar­ter of the mix­ture at a time, roll out dough on a heav­ily floured sur­face as thinly as pos­si­ble to form a rough rec­tan­gle. Don’t worry about small

rips and tears – they add to the rus­tic look! Cut into gen­er­ous rec­tan­gles and trans­fer to tray with a fish slice. You will need to cook the crack­ers in two or three batches.

6 Brush first batch of crack­ers very lightly with olive oil and sprin­kle with flaky sea salt. Bake for 12-15 min­utes un­til very lightly golden. Re­move from oven and re­peat with re­main­ing batches. Al­low to cool com­pletely on a wire rack. 7 Serve with blue cheese and honeycomb. (Turn to page 52 to see the fin­ished dish.)

A cracker of a tip > The crack­ers are best eaten within a cou­ple of days. Store in an air­tight con­tainer.

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