Wild Garlic & Parmesan Crackers -GLUTEN FREE

Ingredients:

·       Wild Garlic-Approx 15-20 leaves (I just grab a small handful!)

·       Gluten Free Flour-130g

·       Rock Salt-½ tsp

·       Baking Powder- ¼ tsp

·       Vegetable Oil- 50ml

·       Parmesan Cheese- 100g

·       Cold water-50-75ml

Method:

1. Preheat your oven to 160c/Gas mark 3.

2. Chop up your wild garlic. I like to do this fairly finely.

3. Add this to a bowl and all the other dry ingredients including the cheese.

4. Mix well and add your oil. Continue mixing until you end up with a crumbling sort of dough.

5. Add in gradually the cold water. A splash at a time. You want it to be shapable and not a crumbly mess! Don’t feel you need to add all the water; you may not need the last splash of it.

6. Ball the dough and follow the next steps carefully. (I try and make mine a square/oblong shape, but it matters not if yours is a ball.

7. Take TWO pieces of parchment/greaseproof baking paper the same size as your baking tray and place one upon it.

8. Place your dough in the centre of the sheet/tray and squish it down a bit flatter with your hand.

9. Place the second sheet of paper over it and roll it out between the two pieces gently using a rolling pin.

10. When it is about 3mm thick remove the top piece of paper and discard it.

11. Cut into squares/rectangles with a knife but ignore the urge to fully separate them! Just cut and leave them as they are, close together yet clearly marked/cut. The edge pieces are perfect for dipping!

12. Bake in the oven for approximately 15-20 mins keeping in mind that they firm up more after cooling.

13. Just leave them on the paper to cool. You can whip this off the tray and onto your worktop like a magician if you do it in one swift movement.

14. Switch off your oven people! I always forget! :)

Notes:

These can easily be made vegan too! Omit the cheese element completely and add a small handful of finely chopped/ground nuts and/or... nutritional yeast. Or use vegan cheese. (I haven't tried this, but see no reason it wouldn't work well.)

They keep incredibly well in an airtight container. Or feel free to tub them and freeze for a later date too.

If you do not have wild garlic to hand, any fresh herbs will work wonderfully well in these, I would lean into basil or parsley. Add a couple of smashed up cloves of regular garlic too.

You do NOT need to use ‘posh/expensive’ oil in these. Feel free to use what you have to hand. I have made them with both olive oil and vegetable/sunflower oil and cannot tell the difference. Perhaps coconut oil would work? I’d love to hear if you try other tweaks to this recipe!