October 14, 2021
Lightly spiced these nacho-meets-crispybread-meets-cracker are a cinch to make and taste great alone but do come into their own with a big bowl of well seasoned (lemon, salt & pepper) guacamole with a splash of chilli oil. Thanks to @berlindaezekiel who created this recipe.
1Preheat oven to 175C.
2Make a well in the flour and coriander powder, then add warm water, salt, and melted Nuttelex and work into a stiff ball.
3Knead the dough for 3-5 minutes. Wrap dough in cling film and rest in the fridge for 30 minutes.
4Divide dough into 2-3 portions. Use a lightly floured rolling pin or pasta machine to roll the dough out to 1-2mm thick.
5Place the rolled dough onto a lined baking tray. Use a pizza cutter and cut into triangles. Then lightly brush with the extra Nuttelex generously.
6Sprinkle sparingly with remaining coriander powder, sweet paprika and a little extra salt.
7Bake for 9-10 minutes or until golden brown. Turn crackers once during baking for just 1 minute. Cool crackers on cooling rack & store in air tight container till ready to serve.