Sandalwood Recipes

Savoury Crackers with Desert Red Dukkah

1 cup chickpea flour
2 tbspns olive oil
3-4 tbspns water
tsp ½ baking powder
tsp ½ salt
¼ cup Desert Red Dukkah

Preheat the oven to 180C
Line a large baking tray with baking paper.
Place flour, salt, baking powder and the oil in a food processor and process until the mixture resembles wet sand.
Add the water 3 tbspns at first and the 4th if necessary, and process until the mixture forms a ball. Remove the dough from the food processor and place on a piece of baking paper and gently knead until smooth.
Flatten the dough and place another piece of baking paper on top and roll out the dough using a rolling pin to a thickness of 5mm.
Use a cookie 5cm diameter cookie cutter to cut out the crackers and place on a baking tray lined with baking paper.

Sprinkle each cracker with Desert Red Dukkah and use your fingers to spread it out over the cracker.
Run the rolling pin gently over the top of the crackers so that the dukkah gets slightly embedded in the dough.
Bake for 12 to 15 minutes, or until golden around the edges.
Place on a cooling rack to cool completely before placing in an air tight container, if not serving immediately.