Rosemary Seed Crackers

Snack Serves 16 people Ireland

4 ¼ oz (120g) plain flour
½ tsp salt
½ tsp paprika
2 ½ oz (70g) softened butter
3 tbsp ground almonds
2 tsp very finely chopped rosemary
3 tbsp mixed seeds (sesame, sunflower, chia, flax)
2 to 3 tbsp water 



Step 1

To make the crackers, preheat the oven to 350°F / fan 320°F / gas 4 or 180°C/fan 160°C/gas 4. Line 2 baking trays with parchment paper. 

Step 2

Place the flour, salt and paprika into a bowl and rub in the butter to resemble fine breadcrumbs. Add the ground almonds, chopped rosemary, mixed seeds and enough cold water to form a dough. Wrap up and place in the fridge for at least 30 minutes.

Step 3

Roll the dough out quite thinly, then using a cutter, shape the crackers and place them onto the parchment-lined baking trays. 

Step 4

Bake for about 15 minutes depending on the size of the crackers. When cooked, leave to set on the tray for about 10 minutes before moving them to a cooling rack to cool completely. Store in an airtight container until ready to use.