For the crackers:
280g oats
230g plain flour
150g unsalted butter
150ml water
50g Nuttimalt
1 tablespoon malt extract
8g salt

For the toppings:
130g smoked pancetta
1 teaspoon malt extract
150g goats cheese
50g cream cheese
Salt and pepper for seasoning

Preheat oven to 160˚C (fan). In a mixer, whip the butter until softened, then add the flour, oats, salt and Nuttimalt and mix until crumbs form. Add malt extract and water and mix into a soft dough. Then, scrape the dough on to a floured surface, and dust with flour. Roll to about 4mm thick and, using a 6.5cm cookie cutter, cut out and place onto a baking tray. Bake for 12 minutes, turn over and bake for a further 10-12 minutes until golden. Remove and allow to cool.

To make the toppings, fry the pancetta on a medium high heat until crispy, then towards the end add a teaspoon of malt extract and stir to coat. Remove from the heat and drain. Whip the goats cheese and cream cheese together with a little ground pepper and a sprinkling of salt and spoon onto oat crackers. Finally, top with the crispy pancetta.