- 1 1/2 Cups Plain flour
- 1/2 Cup Quick oats
- 1 Tablespoon Linseed
- 3 Tablespoons Sesame seeds
- 1 Teaspoon Salt
- 1 Teaspoon Herbs Optional, any.
- 1 Teaspoon Smokey paprika
- 2 1/2 Tablespoons Oil
- 1/2 Cup Water
- Pre heat oven to 180*C.
- Mix all dry ingredients into a bowl.
- Add oil to the water. Add water to the dry ingredients bowl and mix to a stiff dough. Add more water a tablespoon at a time if you need to until it all pulls together.
- Pat out into a round shape on a lightly floured board. With a rolling pin roll until very thin, a couple of millimetres thick. It needs to be thin or they won't crisp up.
- With a scone cutter, I go for the smallest about 3cm across, cut out circles and pop onto a lined tray. They can be close together as they don't spread. I used 2 trays.
- Bake for approximately 20 minutes or until golden brown. Take out of oven and spread on a wire rack to cool and crisp up. Bake second tray.
- Keep in an air tight container for up to 5 days but to be honest they go well before then. Enjoy
Make them all sesame seeds, make them all linseed, make them mixed with other seeds it's entirely up to you. Maybe mix in some grated tasty or parmesan cheese. When I roll them out I sprinkle more sesame seeds on top and press in, then bake. Sprinkle them with cracked salt before baking. Try with chicken seasoning or more herbs. Great with dips and spreads or as a snack on their own. Can't be bothered with a scone cutter just cut them in squares or shape you desire they don't have to be round. This recipe is so forgiving so figure out what your favourite is that you buy from the shop, and make them at home, they taste so much better and cheaper.