Ingredients
| ¼ cup linseeds | |
| ½ cup wholemeal flour | |
| ½ cup wholegrain oats | |
| ½ teaspoon baking powder | |
| ½ teaspoon salt | |
| 75g cold butter, cubed | |
| 2 tablespoons honey |
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Instructions
| 1. | Put the linseeds in a small bowl with ½ cup (125ml) water and leave to soak overnight. |
| 2. | Heat the oven to 160°C. |
| 3. | Put the flour, oats, baking powder, salt and butter in a food processor and process to a fine crumb. |
| 4. | Add the soaked linseeds and honey and pulse until the mixture comes together. |
| 5. | Cut two large rectangles of baking paper, about 40cm x 30cm. |
| 6. | Roll out the dough between the two sheets of paper, trying to roll it evenly until the dough covers the entire paper. |
| 7. | Put this onto a baking sheet. |
| 8. | Peel off the top piece of paper and use it to line another baking sheet. |
| 9. | Use a sharp knife to score the dough into cracker-sized rectangles, roughly 8cm x 3cm. |
| 10. | Bake for 10 minutes then remove from the oven. |
| 11. | Cut the crackers up and transfer half the crackers to the other tray. |
| 12. | Space them out and put any that have brown edges in the middle so they don’t get too brown. |
| 13. | Bake for a further 30-35 minutes, swapping the trays around halfway through cooking. |
| 14. | Check at 30 minutes and remove any that are getting too brown. Cool on a wire rack. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles