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.