Homemade crackers are fun to make and delicious – try these with your favourite cheeses for NZ Cheese Month in October.

Makes 30-40

110g rolled oats or buckwheat groats or flakes

75g shelled walnuts

2 heaped tbsps. GF flour (choose one with tapioca flour)

1 tsp sea salt

1 tbsp brown sugar

1 tsp  baking powder

125mls boiling water

40g butter, cubed

Extra GF flour

1. Preheat the oven to 170 C fan bake and line a tray with baking paper.
2. Process the rolled oats or buckwheat to a fine meal – use a food processor or blender – then transfer to a bowl.
3. Process the walnuts until finely chopped but not so much that they turn to butter. Err on side of caution with this step. Add to bowl, add remaining dry ingredients (flour, salt, brown sugar, baking powder) and mix thoroughly.
4. Add the tapioca flour, salt, sugar and baking powder and mix thoroughly.
5. Measure boiling water into a jug then add butter. Once butter is melted add liquid to dry ingredients.
6. Mix until combined and dough forms a soft sticky ball. Cover and rest for at least 30 minutes – the oats/buckwheat will absorb lots of the moisture during this time and leave it sticky but ok to handle. Add ore flour if too sticky.
7. Liberally dust the bench, cut dough in half and roll out to 3-4 mm thick.
8. Use a cookie cutter, thin-lipped glass or knife to cut into circles or squares. Use a spatula to lift each onto the tray.
9. Bake for 20 minutes or until crackers brown slightly and crisp at the edges. They should crisp completely as they cool. Cool on a wire rack.
10. Repeat with the remaining dough.
11. Store crackers in airtight container to keep crisp.