• Oat, pistachio and cumin crackers (Petrina Tinslay)Source: Petrina Tinslay

Looking for something different to have with your cheese? These crackers make a delicious addition to a cheese plate. Package up with a delicious brie or crumbly cheddar and give to a foodie friend.






Skill level

Average: 5 (1 vote)


  • 2 cups rolled oats
  • 1½ cups wholemeal flour
  • 80 g raw pistachio kernels
  • 2 tsp cumin seeds
  • 2 tbsp brown sugar
  • 1 tsp sea salt flakes
  • 100 g butter, diced
  • ½ cup water
  • extra, sea salt and pepper, for sprinkling

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 30 minutes

Preheat the oven to 180 ºC (350ºF).

Place the rolled oats into the bowl of a food processor and process for 30 seconds until the oats are finely chopped but not as fine as flour.

Add the wholemeal flour, pistachios, cumin seeds, brown sugar, salt and butter; pulse until the mixture resembles coarse breadcrumbs.

Add the water and pulse until the mixture comes together into a ball. Turn onto the bench and roll into a log, 5 cm in diameter, wrap and chill for 30 minutes or until firm. Slice into ½ cm rounds and place onto a lined baking tray and sprinkle with extra salt flakes and pepper.

Bake in the oven for approximately 10–15 minutes or until golden. Remove from the oven and allow to cool on a rack. Store in an airtight container 2 weeks.


Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.