HERB CREAM CHEESE CRACKERS with buckwheat, oatmeal & za’atar
Oatmeal – 1 cup (I ground a cup of Quaker oats in my coffee grinder)
Flour – 1/2 cup
Za’atar – 1/4 – 1/3 cup (as per taste); you can even substitute this for any other herb of your choice, or then freshly ground black pepper. Do adjust the salt accordingly as za’atar has salt of its own
Freshly ground pepper
Sea salt to taste
Cream cheese – 100 gms
Grated cheddar cheese – 50 gms
Toss all the flours + pepper + chilled butter into the food processor & pulse until breadcrumbs like mixture forms.
Add the salt & za’atar & briefly pulse until evenly mixed.
Turn out into a big mixing bowl, add the cream cheese & grated cheddar & work into a dough till it all comes together. From into 2 balls & chill in cling wrap for about an hour.
Roll out thin & cut into shapes of your choice. Sprinkle with sea salt / za’atar/ freshly ground pepper / paprika & bake at 180C for 10-12 minutes till golden brown. Cool on racks & store in an airtight box. Stays well for a week or so in cold weather.
Serve as part of your holiday cheeseboard, or better still, sandwiched with some cream cheese!
These savoury cookies are flying westwards to Susan @ Food Blogga for her Eat Christmas Cookies event, to Happy Cook @ My Kitchen Treasures for her Homemade Christmas Gifts event, & also to Lore for her Original Recipes event @ Culinarty. This post featured on
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