A crispy, cheesy, salty cracker that’s great with pâté, cheese or just on it’s own.
Ingredients (Makes 12 crackers with a 6cm diameter cutter)
170g Almond Flour
30g Melted Butter
2 Tablespoons Grated Parmesan Cheese
1 Teaspoon Onion Granules
1/4 Teaspoon Black Pepper
Combine all ingredients in a bowl, mix thoroughly with a spoon and then knead by hand until the mixture forms a ball. Place in the fridge to rest for around 30 minutes. Place on a fresh parchment sheet lined tray, roll out to approximately 5mm thickness (placing a sheet of clingfilm between the roller and the mixture will prevent sticking), remove clingfilm cut and sprinkle with sea salt gently pressing the salt into the surface of each cracker.
Bake for approximately 30 minutes at 180°C
The secret to a truly crispy cracker is to store them in a ziplock bag with a sachet of silica gel.