Birdseed biscuits

Perhaps as a backlash to our recent sugary binges, yesterday I made a pile of healthy but yummy crackers. We call these crackers 'Birdseed Biscuits', but they are indeed people food. Based on a simple wheat cracker recipe, I add lots of seeds for the crunch and pop of flavour. They're great as a snack with cheese or just on their own. Good for school lunch boxes too, if your kids don't mind a bit of hippy food!

Birdseed biscuits

1 cup wholemeal flour
1 cup plain flour
1.5 tsp baking powder
1 tsp salt
100g cold butter
cold water
assortment of seeds
(eg: sesame, poppy, black onion (nigella), cumin, linseeds)

Put both flours, baking powder and salt into food processor. Pulse until mixed. Add cubes of butter and process until it looks like fine breadcrumbs. With the motor running, add cold water until the dough just starts to come together. Take out dough and place onto floured bench. Roll out a portion with rolling pin as thinly as possible, then sprinkle liberally with seeds*. Roll again to press the seeds into the dough.

Cut into rough square shapes (or whatever you like) with a knife or pastry wheel, which gives a nice fluted edge. Do the same with the remaining dough. Bake in batches at 190c for about 15 minutes or til starting to brown. Cool on trays.

* You can also add salt flakes or ground pepper at this stage