Autumn ed Jan 2015 111

1 cup wholemeal flour
1 tsp baking soda
½ tsp salt
1 cup natural unsweetened yoghurt
¼ cup milk
2 tbsp brown sugar
¼ cup toasted pumpkin seeds
¼ cup toasted sunflower seeds
¼ cup sesame seeds
¼ cup flax seeds, ground
3 tbsp grated Parmesan cheese
2 tbsp fresh rosemary, finely chopped

Add all the dry ingredients, including the rosemary, into a bowl and mix well.  Stir in the yoghurt and milk and mix until just combined.

Pour batter into a lined and/or greased loaf tin (approx.  110mmx 200mm).

Bake at 180°C, until a toothpick comes out clean, about 35 minutes.

Allow to cool completely for several hours or overnight.

Using a sharp, serrated knife, slice the loaf very thinly. Lay the slices on an oven tray and bake again in a 180°C oven until crisp, approximately 15 minutes.  You may want to flip them half way through, and remember they will continue to dry and crisp while cooling. Cool on a wire rack then store in an airtight container.



These are based on a Parmesan shortbread I use to make hundreds of in my catering days. We would cut them into bite size rounds and top with pesto and half a cherry tomato.

For this version I have used a sharp cheddar and cut them into slightly bigger rounds making them delicious on their own.

1 cup flour
100g cold butter, cubed
2 cups grated cheese (cheddar or Parmesan or a mixture of the two) pinch of cayenne pepper (optional)

Place all the ingredients in a food processor and whizz until it forms a ball. Wrap in cling film and chill for at least 30 minutes.

On a lightly floured bench roll the dough out to 0.5cm thickness. Using a pastry cutter cut and place the shortbreads onto a lined baking tray.

Bake at 180°C until lightly golden, around 10–20 minutes depending on the size. Store in an airtight container for up to two weeks.



This recipe was inspired by Annabel Langbein’s Sesame Lavosh

Autumn ed Jan 2015 092

1 cup flour
½ cup wholemeal flour
1 tbsp chilli flakes
2 tbsp sesame seeds
1 tsp flaky salt
¼ cup olive oil
1 tsp chilli oil (optional)
½ cup water

Preheat oven to 160°C.

Mix together flours, chilli flakes, sesame seeds and salt. Make a well in the middle and add the water and oils. Stir together until a dough is formed.

Take one third of the dough and roll out as thinly as possible. Using a sharp knife, cut the dough into long triangles (or strips if you prefer). Carefully place onto a baking tray and bake for 15 minutes or until crisp.


1½ tsp dried yeast
3 tbsp lukewarm water
1½ tbsp flour
1¼ cup flour
2 tbsp olive oil
1 tsp sugar
1 tsp fresh thyme, finely chopped*
1 tsp toasted sesame seeds
1 tbsp grated Parmesan
1 tsp dried chilli flakes
salt and pepper to taste

Mix yeast, lukewarm water and flour in a small non-reactive bowl, lightly cover and set aside for 20 minutes to activate.

In a mixing bowl combine flour, olive oil, sugar, herbs, sesame seeds, Parmesan, chilli flakes and salt and pepper to taste. Make a well in the middle and add the yeast mixture. Tip mixture onto a lightly floured surface and knead for 5 minutes until the dough is smooth. You may need to add more water to bring the dough together or flour to keep it from becoming too sticky.

Place the bread dough in a bowl and set aside for around 30 minutes and the dough has doubled in size.

Knock the dough back and divide in half. Roll out half the dough in a long rectangle, about 5mm thick and as long as you would like your bread sticks to be. Cut the dough into approximately 1 cm strips. Using your hands roll the strips into tubes before placing them on a baking tray, leaving room between for them to expand. Bake at 180°C for about 15 minutes until golden brown.

*You could use other herbs like sage, rosemary or oregano, fresh or dried. And simply add more for a more herby flavour.

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