These crunchy crisps are great for get togethers and can be kept for up to 4 days.
Macadamia crisps are moreish. A glass of cold beer, a deck chair and a plate of these will set you up for cocktail hour any time of year.
1 cup raw macadamias
240g sharp cheddar cheese, cut into pieces
¼ cup plain flour
2 tablespoons black sesame seeds
Place macadamias in a food processor and blend until smooth with a little texture. Add cheese, egg and flour and process until the mixture forms a ball.
Remove from the food processor and gently knead to form a ball. Flatten to form a disc, wrap in baking paper or plastic wrap and refrigerate for 30 minutes.
Preheat oven to 180°C. Line a large baking tray with baking paper. Using a sharp knife, slice off thin strips of dough. Place each piece on the baking tray and flatten slightly with your fingers to create a freeform shape. Sprinkle with a pinch of black sesame seeds. Repeat with remaining dough.
Bake for 10-12 minutes, until crackers are golden on the edges. Remove each cracker using a metal spatula and cool on a wire rack before serving.
Store in an airtight container for up to 4 days.