Preparation time: 20 mins, plus 30 mins refrigeration

Cooking time: 12-15 mins

Serves: 6-8 snack portions

INGREDIENTS

• 1 cup of plain flour

• 3/4 cup of wholemeal flour

• 1/2 cup of quinoa flakes

• 1 tsp baking powder

• 1 tsp fine salt

• 2 tsp dried Italian herbs, plus extra to sprinkle

• 100g cold butter, cubed

• 1 large free-range egg, lightly whisked

• 2 tbsp pizza sauce

• around 1 tbsp of cold water

• ¼ cup finely grated parmesan

METHOD

Step 1 Put flours, quinoa flakes, baking powder, salt, and herbs into a large bowl. Add butter and rub between your fingertips until butter is incorporated and mixture resembles breadcrumbs.

Step 2 Add egg and pizza sauce and mix well with a wooden spoon. Gradually add water until dough forms into a ball. Take care not to make the mixture too wet (you may not need the full tablespoon, or you may need a little more).

Step 3 Turn onto a clean floured bench and roll out in a rectangle to around 0.3 cm thick.

Carefully lay on baking paper and lay flat in the fridge for 30 mins.

Step 4  Pre-heat your oven to 180 °C fan-forced (200 °C conventional). Line two large baking trays with baking paper. Use a cookie cutter or make your choice of shape from cardboard to use as a guide to cut out your shapes. Cut them out and carefully transfer to prepared trays, spread a few centimetres apart. Sprinkle with extra Italian herbs and parmesan cheese.

Step 5 Bake shapes in the oven for around 12-15 mins, or until golden. The time indicated is entirely dependent on the shape sizes you make so keep a close eye on your shapes.

Recipe and styling by Kayla Cameron. Visit her site here & Instagram here.

Photography by Bonnie Coumbe. See her site here & Instagram here.