Top these with a wedge of triple cream and caramelised fig or, for a completely different taste, with shredded roast duck or something like julienned apple and witlof. This recipe makes about 20 cakes.
240 gm (about 300 ml) of wholemeal flour
70 gm oatmeal (about 190 ml)
90 gm walnuts, chopped finely (about 190 ml)
100 gm unsalted butter, chopped coarsely
1. In your food processor, blend flour, oatmeal, butter and walnuts until it looks like course breadcrumbs. Then add 170 ml water and continue blending until it forms a dough. Roll this out until it is about 3 mm thick and cut out rounds and place on a baking tray. Rounds of about 7 cm work well.
2. Bake in a medium oven for 20 to 30 minutes until they are a pale golden colour. Place on a wire tray until completely cool before serving.
Adapted from a recipe in the Australian Gourmet Traveller.