SPELT POPPY SEED WATER CRACKERS

PREP + COOK TIME 40 MINUTES MAKES 36 CRACKERS

1 cup (150g) spelt flour

1/3 cup (50g) plain flour ¾ teaspoon baking powder 3 teaspoons fine sea salt

40g cold lard, chopped

1/3 cup (80ml) water

1 tablespoon poppy seeds 2 tablespoons fresh thyme leaves 2 tablespoons cold water, extra

1 Preheat oven to 200°C/180°C fan. Grease and line three oven trays with baking paper.

2 Pulse flours, baking powder and 1 teaspoon of the salt together in a food processor; add lard and pulse to combine. With the motor operating, add the water in a thin, steady stream until just combined. Add poppy seeds and half of the thyme; pulse to combine.

3 Divide dough into three portions; roll each between two lightly floured pieces of baking paper until as thin as possible. Transfer to trays; brush with a little extra water, sprinkle with remaining salt and thyme. Using a fork, prick dough all over. Bake for 9 minutes or until golden, swapping trays halfway through cooking time.

4 Transfer to a wire rack; cool before storing in an airtight container. Break into shards when cooled. Try these crackers with a cheese plate, pâté or as dippers for dips.

For less rustic crackers, cut dough into

6cm x 10cm rectangles.