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Beetroot Pesto and Cheese Crackers



  • Preheat the oven to 230C and line a baking tray with baking paper.

  • Add the flour, sugar and garlic salt to a mixing bowl and whisk together.

  • Tip in the oil and water and combine until a dough consistency forms.

  • Sprinkle flour on a clean work surface and roll out the dough in to a rectangle with the thickness of a penny.

  • Brush the dough with a small amount of water and sprinkle with fennel, poppy and sesame seeds.

  • Cut the dough in to the desired shape, we suggest either a rectangle, circle or square.

  • Place the dough on to the baking paper and using a fork, prick each cracker.

  • Bake for 15 minutes or until golden brown. The thinner the cracker the quicker they will bake so be sure to keep an eye on them.

  • Carefully remove from the oven and allow to cool completely, allowing the crackers to become more crisp.

Beetroot Pesto

  • Place the beetroot, cashew nuts, beetroot powder, sunflower seeds and garlic in to a blender or food processor and combine until a smooth paste forms.

  • Add the oil, lemon juice, parmesan cheese and season with salt and pepper and blend.

  • Spread the beetroot pesto on top of your homemade crackers, add a layer of your favourite cheese and sprinkle roasted pine nuts and cress on top. Season with salt and pepper if required.

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