METHOD

1. Place the flour, oats, parmesan, walnuts and salt in a food processor and process until the oats are finely chopped, add the eggs and process to combine.
2. Place the butter, honey and 1 tablespoon of thyme leaves in a bowl and mix to combine. Add the oat mixture to the butter mixture and mix to combine.
3. Cut 4 x 50cm long sheets of non-stick baking paper+.
4. Divide the mixture in 2 and place in the centre of each sheet of non-stick baking paper. Flatten to form a rectangle and top with the remaining sheets of baking paper.
5. Roll each mixture to make 30cm x 40cm rectangle that is 3mm-thick. Repeat with remaining dough.
6. Remove the top sheet of paper from the dough. Lightly brush the dough with the eggwhite and top with the remaining thyme leaves, pressing gently to secure. Return the paper to the dough and gently roll over it to secure the leaves. Place on 2 large baking tray and refrigerate for 30 minutes or until firm.
7. Preheat oven to 160°C (325°F). Remove and discard the top sheet of paper and score the dough into squares.
8. Bake the crackers for 20 minutes or until golden and crisp. Allow to cool on the tray before breaking into squares to serve. Makes 60

+ We used Glad to be Green® Compostable Brown Paper.

Tips
These crackers will keep in an airtight container for up to 1 week.

Photography: Chris Court