Ingredients
Scale
- 2 cups plain wholemeal flour
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1 tbsp sesame seeds
- 1 tbsp finely chopped chives
- 1 tsp salt
- 1 tsp dried onion
- 75g butter
- 100g sour cream
- Water if required
Instructions
- In a food processor, add all of the ingredients except the water and process until mixture comes together and balls around the bowl. If the mix remains a breadcrumb texture add a little water slowly (up to 1 tbsp). If the mixture appears wet, add a little flour until the consistency is like pastry.
- When the dough is ready, turn onto a floured board or bench (or directly on to baking paper which is a lot easier) and roll out in a rectangle to around 0.25 – 0.5cm thick.
- Carefully lay on baking paper and lay flat in the fridge for at least 30 minutes and pre-heat your oven to 180c.
- When the dough has chilled cut the dough into squares and lightly prick with a fork.
- Bake in the oven for around 6-10 minutes until lightly browned. The time indicated is entirely dependent on how thin your dough is rolled so keep a close eye on the crackers. I find 0.25 cm thickness is ready at around 6 minutes.