Nut crackers (gluten-free)

Name: Nut crackers (gluten-free)
Cook time: 10 min
Total time: 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

10 min

Tamara West

Warren Elwin

Food writer

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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.