Thin crisp crackers ideal to serve with a cheese board or with dips.
Servings: 32 crackers
- 100 g (3½oz) plain flour (all-purpose) plus extra to sprinkle
- 50 g (2oz) wholemeal plain flour (wholewheat)
- ½ teaspoon salt
- 2 tablespoon extra virgin olive oil
- poppy and sesame seeds to sprinkle
Preheat the oven to 220℃ (200℃ fan)/425°F/gas mark 7.
Combine 100g (3½oz) plain flour, 50g (2oz) wholemeal flour and the ½ teaspoon salt in a mixing bowl. Make a well the centre and add 2 tablespoon olive oil.Stir in enough water (about 4 tablespoon) to mix to a stiff dough, then tip out the dough onto a lightly floured work surface.
Divide the dough into two pieces and roll one piece to form a paper thin circle about 18-20cm (7-8in) in diameter. Cut into 8 even wedges and place these on the lined baking sheet.
Repeat with the remaining dough.
Brush each wedge of dough lightly with water and sprinkle with the seeds.
Bake for 5–7 minutes, until pale brown and crisp. Transfer to a wire rack to cool.
You can sprinkle each cracker with just poppy seeds or just sesame seed or use a mixture of the two
In an airtight container for up to 3 weeks