RECIPE

Rosemary and seed lavash crackers with blue cheese and honeycomb

Serves: Makes 24 crackers
Prep: 35 minutes
Cooks In: 15 minutes

Rosemary and seed lavash crackers with blue cheese and honeycomb

Lavash is a type of Middle Eastern flatbread that’s easy to make at home. This version is packed full of seeds for a healthy crunch.

These lavash make a tasty and elegant snack to serve guests. They’d be a cool gift to give friends and family for Christmas. Pop them in a nice cellophane bag and tie rustic yarn around the top!

You could use gluten-free flour to make these crackers gluten-free. You should be able to find honeycomb in boxes at a gourmet food store, but you can just use a nice honey drizzled over top instead if you can’t.

This recipe comes from the August/September issue of NADIA magazine. Photography by Todd Eyre.

Ingredients

Print Recipe

  • honey 1 teaspoon
  • sesame oil ½ teaspoon
  • boiling water ½ cup
  • olive oil ¼ cup, plus extra for brushing
  • wholemeal flour ¾ cup
  • plain flour ½ cup
  • sunflower seeds 2 tablespoons, finely chopped
  • pumpkin seeds 2 tablespoons, finely chopped
  • nigella seeds 1 teaspoon (if you can’t find these, swap for poppy seeds or extra sesame seeds)
  • sesame seeds 1 teaspoon
  • rosemary 1 teaspoon, finely chopped
  • flaky sea salt , for sprinkling

To serve

  • veiny blue cheese (or any soft cheese) 200 grams
  • raw honeycomb 150 grams

Method

  1. Preheat oven to 160°C. Line a baking tray with baking paper.

  2. Combine honey, sesame oil and boiling water in a bowl and stir until honey has completely dissolved. Allow to cool slightly. Stir in olive oil.

  3. Combine wholemeal and plain flour, all the seeds and rosemary in a large bowl.

  4. Pour in liquid mixture and stir to form a wet, sticky dough.

  5. Using a quarter of the mixture at a time, roll out dough on a heavily floured surface as thinly as possible to form a rough rectangle. Don’t worry about small rips and tears – they add to the rustic look! Cut into generous rectangles and transfer to tray with a fish slice. You will need to cook the crackers in two or three batches.

  6. Brush first batch of crackers very lightly with olive oil and sprinkle with flaky sea salt. Bake for 12-15 minutes until very lightly golden. Remove from oven and repeat with remaining batches. Allow to cool completely on a wire rack.

  7. Serve with blue cheese and honeycomb.

A cracker of a tip
– The crackers are best eaten within a couple of days. Store in an airtight container.

Comments