These deliciously moreish crackers are perfect with cheese and add a little macadamia magic to any picnic platter.
Best of all, the super easy, blend-and-bake recipe means you can whip up a batch in no time and hit the picnic rug sooner!
This recipe is for four people.
Preheat oven to 180°C.
Place all the ingredients except the water in a blender. Blend until the mixture resembles fine crumbs. Note that many of the sesame seeds, and all the poppy seeds will still be whole.
With the motor running, add the water a tablespoon at a time until the mixture comes together and forms a ball. Place the ball on a sheet of baking paper that will line a baking tray.
Flatten the ball to a rectangle about 1cm thick. Place a large piece of plastic wrap over the flattened mixture and roll out to a 2mm thick rectangle with a rolling pin. Remove the plastic wrap and use a ruler and knife, or a pasta cutter, to score the flattened dough to create small, cracker sized rectangles.
Transfer the dough and baking paper to a tray and bake for 8-10 minutes, until the edges have started to go golden and the inner areas are cooked. Remove and cool for 5 minutes on the tray before gently breaking into pieces along the score lines and transferring to a wire rack to cool completely. Store in an airtight container.