These are tasty, crispy and light as a feather. So light, in fact, that you should switch the oven fan off if you have one – they have a tendency to take off.
- Yield: 25
- 250 g plain white flour, plus extra for dusting
- ½ tsp baking powder
- ½ tsp poppy seeds
- ½ tsp caraway seeds
- ½ tsp salt
- 40 ml olive or sunflower oil
- 100 ml water
How to Make It
- In a bowl, mix all the dry ingredients together, then make a well in the middle and add the oil and water. Gradually mix together until evenly combined and bring together to form a rough dough. Knead briefly, using more flour if you need to; the dough should be soft, but not sticky. Wrap in cling film and leave to rest in the fridge for half an hour or so.
- Preheat the oven to 180°C/Gas Mark 4. Lightly flour your work surface, then roll the dough out until about 5 mm thick. Using a 5 cm cutter, cut out about 25 rounds, then roll out each round again, in one direction, as thinly as you can. Lay them on baking sheets and bake for up to 10 minutes, but be watchful – it is easy to overcook these crackers. They are ready when they are just showing the first signs of browning, but still predominantly pale.