These delicious Healthier BBQ Shapes (BBQ) Crackers are perfectly spiced and so fun for school lunches.
- 1 cup of plain flour
- 1 cup of wholemeal flour
- 1/2 cup of quinoa flakes
- 1 tsp baking powder
- 100g firm (refrigerated) butter
- 1/4 cup packed fresh Parmesan cheese
- 1 egg
- 1 1/2 tbsp pizza sauce
- 1 tbsp Worcestershire sauce
- 1 1/2 tsp smoked paprika (plus extra for sprinkling)
- 1 tsp dried parsley
- 1 tsp dried onion
- 1 tsp salt
- In a food processor, add all of the ingredients 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 if that is your preference) and roll out in a rectangle to around 0.25 – 0.5cm thick. I think the thinner the better!
- 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, sprinkle lightly with smoked paprika and then use cookie cutters to cut out your desired shapes.
- Bake the shapes in the oven for around 6-10 minutes until lightly browned. The time indicated is entirely dependent on the shape sizes and how thin your dough is rolled so keep a close eye on your shapes. I find 0.25 cm thickness is ready at around 6 minutes.
- These crackers are best eaten the day they are made. You can still eat them for up to three days (and probably longer but mine didn’t last that long!) stored in an airtight container
- This recipe calls for Smoked Paprika which is different from Paprika. The Smoked Paprika spice is really what lifts these crackers and gives them the smoky flavour so I recommend you do not substitute this ingredient