These are a crunchy spicy snack – hard to stop nibbling once you start.
The recipe is for about 30-40 small cookies
1 cup plain flour (I use a 60/40 mix of wholemeal with white breadmaking flour)
½ cup fine semolina flour
¼ cup ground almonds
1 cup besan flour
3 tablespoons butter
1 teaspoon salt
1 teaspoon cracked pepper
1 tablespoon whole flax seeds
1 tsp poppy seeds
1 tsp sesame seeds
1 tablespoon malt or molasses
Approx 6-8 tablespoons water
Mix all ingredients together in a mixer using dough hook, adding water a little at a time.
The dough should be firm to dry, not wet – yet supple enough to roll out using a rolling pin
Preheat oven to 200 degrees Celsius.
Separate the dough into 3 – 4 sections.
Roll out each section to average cookie thickness and cut into desired shapes using a cookie cutter. Just gather up spare dough each time and continue rolling and cutting.
Place on a lightly greased baking tray or cookie sheet.
Bake for approx 20 minutes or until cookies are turning golden brown on top.
Cool and store in airtight container for up to a week, though they are unlikely to last that long if you have a savoury tooth like me.
Idea- if you rolled these out really thin, I think they would probably serve as great crackers for cheese – I will try this next time I make the dough.
Update – I removed the malt or molasses and just added a quick dash of maple syrup and added more spice – extra pepper, tsp cardamon and tsp pakora spice mix – then rolled really flat, cut into squares and baked for 20 mins to become crispy crackers. Delicious, especially with slices of home made paneer cheese!