Nut crackers (gluten-free)
10 min
Ingredients
| 300 g | Mixed nuts (Main) |
| 3 | Eggs, 2 for crackers and 1 whisked for egg wash |
| 1 Tbsp | Caster sugar |
| 1 tsp | Flaky sea salt |
| 1 Tbsp | Chopped thyme, finely chopped |
| ½ tsp | Five spice, use powdered version |
| 1 | Whole nutmeg, use a good grating |
| 3 Tbsp | Cornmeal flour, or use rice flour |
| 1 sprinkle | Sesame seeds |
| 1 sprinkle | Poppy seeds |
Directions
- Preheat oven to 200C.
- Blitz mixed nuts (I used almonds, brazils, cashews and hazelnuts) in the food processor until finely ground.
- Beat eggs with caster sugar and sea salt until pale and thick. Mix in the finely chopped thyme, five spice powder and a good grating of fresh nutmeg.
- Fold in the nuts and cornmeal flour (or rice flour) to form a dough. Flatten, cover and rest in the fridge for an hour.
- Flour the pastry well and roll out between 2 sheets of baking paper. Cut into desired cracker shapes and place on a baking sheet. Brush with egg wash, sprinkle with sesame and poppy seeds.
- Bake for 10-15 minutes, until golden.