CRACK­ERS

3 GREAT for cheese

NZ Lifestyle Block - - Farmhouse Kitchen - JEAN MANS­FIELD

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180g (2 cups) rolled oats 250g but­ter 320g (2 cups) white or whole­meal ● all-pur­pose flour 2 tsp bak­ing pow­der 80g (1 cup) grated parme­san 2 tbsp brown sugar ●

125ml (½ cup) milk ●

1 tsp crunchy or flaked salt ● You can make this recipe by hand but the food pro­ces­sor makes it much eas­ier. Put the rolled oats and but­ter in a food pro­ces­sor, then add flour, bak­ing pow­der, grated parme­san and salt. Mix, then add milk and mix again to a stiff dough. Take out of the food pro­ces­sor and re­frig­er­ate for 30 min­utes - I just leave it cov­ered in the bowl or put it in a plas­tic bag if I’m short of space in the fridge. Roll out thinly on a well-floured board and use a bis­cuit cut­ter to make small flat disks about 7-8cm in di­am­e­ter. You can cut squares if you pre­fer, just don’t make them too big as they will crum­ble. Place on a bak­ing pa­per-lined tray and bake at 150°C for 30 min­utes un­til light brown. Leave on the tray to go cold, then store in an air­tight tin. Makes 30 bis­cuits. You can leave out the parme­san for a very plain, crunchy bis­cuit. 2½ cups plain flour 1 tsp salt 3 tsp but­ter Milk rock salt (op­tional) 1 tsp cracked pep­per or gar­lic pow­der ● or curry or other dried herbs or spices Sift the dry in­gre­di­ents into a wide­mouthed bowl - you can add pep­per, gar­lic pow­der, curry or another herb or spice you like if you want to give them some ex­tra zing - then rub the but­ter in with your fin­ger­tips. Add a lit­tle milk and mix to make a stiff dough. Flour your bench or board well, then roll the pas­try out as thinly as you can. Cut into rounds us­ing a pas­try cut­ter, or press down onto the pas­try with a round glass, or you can cut them into strips if you pre­fer. Prick the tops with a fork, then place on a tray lined with bak­ing pa­per. Brush the tops with milk and sprin­kle rock salt on top if you like them re­ally salty. Bake at 220°C for 10-12 min­utes un­til golden brown. Store in an air­tight con­tainer and they will last for weeks.

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