Ingredients
| 1 tablespoon linseeds | |
| ¼ cup sunflower seeds | |
| 250g wholemeal flour | |
| ½ teaspoon baking powder | |
| 1 tablespoon very finely chopped rosemary | |
| 3 tablespoons sunflower oil | |
| 5-6 tablespoons milk or plant milk | |
| The Taipa Salt Pig Natural Sea Salt | |
| Honey by the Sea Mānuka-smoked Honeycomb, to serve | |
| Mercer Vintage Waikato cheese, to serve |
Mānuka-smoked Honeycomb from Honey by the Sea will create a real wow factor on your cheeseboard. The smoky honey pairs very well with hard, sweet and nutty cheeses or milder soft cheeses such as havarti or even soft blues. I have served it with the Mercer Vintage Waikato, a rich, sweet gouda-style cheese, and a crunchy cracker that shows off the organic quality of sea salt from The Taipa Salt Pig.
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Instructions
| 1. | Put the linseeds and sunflower seeds in a small bowl and pour over ¼ cup warm water to cover. Set aside for at least 1 hour. |
| 2. | Put the seeds in a small food processor and blend to a paste. |
| 3. | Heat the oven to 170°C. |
| 4. | Sift the flour into a mixing bowl with the baking powder then add the seeds, rosemary, oil and milk. |
| 5. | Mix to a soft dough, adding a little extra milk if needed. |
| 6. | Roll the dough between two large pieces of baking paper, to a thin rectangle about 40cm x 28cm. |
| 7. | Peel off the top layer of paper, sprinkle with sea salt and use the rolling pin to press it into the dough. |
| 8. | Transfer to a baking tray and score the dough into large cracker shapes. |
| 9. | Bake for 25 minutes until golden, turning the tray halfway through cooking. |
| 10. | Cool on a rack then break into pieces and store in an airtight container. |
| 11. | Serve with Honey by the Sea Mānuka-smoked Honeycomb and Mercer Vintage Waikato cheese. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles