Buckwheat & Walnut Crackers (Gluten-Free)
topped with membrillo and manchego
Very quick and easy to make, these gluten-free crackers are great topped with manchego cheese and home-made membrillo for some early evening canapés. If you don’t want to make your own membrillo you can also buy it ready made. We usually make one big batch of it in the autumn, as it keeps very well for up to a year if stored chilled and in an airtight container. If you would like a membrillo recipe when the quinces come back into season let me know, and I will write it up for you here…
To make the crackers, you will need a mini food processor and ideally, a perforated baking tray, which provides a better bake for the crackers, making them satisfyingly crispy. If you don’t have a perforated baking tray you can substitute a normal one and the recipe will still work, but you may not get the crackers to have quite the same snap and evenness of bake. If you don’t have a mini food processor, you can chop the nuts very finely and mix the dough by hand.
The reason for rolling the dough out under a sheet of clingfilm is because the dough is quite delicate before baking, so this part of the process helps prevent it sticking to the rolling pin or falling apart.
I garnished mine with some pea shoots for a dash of colour, but this is optional.
Makes 32 small crackers (or 16 large ones if you want to use them for a cheese board)
