SEEDED CRACKERS

Preparation 10 minutes, plus chilling

Cooking 5 minutes Makes 20 crackers Crisp, crunchy crackers with seeds are always a good standby when you’re entertaining, and these taste so much better than the ones you tend to find in a store.

2 tbsp olive or rapeseed oil, plus extra for greasing and brushing

220g white spelt flour, or equal quantities of white and wholegrain spelt flour, plus extra for dusting

¾ tsp fine sea salt, plus extra for brushing

¾ tsp baking powder

3 tbsp mixed seeds, such as flaxseed, poppy, chia, sesame mackerel dip or pâté, to serve

1 Lightly oil a large bowl. Put the flour, salt and baking powder in another large bowl, mix well and make a well in the centre. Add the oil and 125ml ice-cold water. Mix together, using a wooden spoon, to a rough dough. Turn the dough out onto a lightly floured worksurface and knead gently until smooth, then flatten into a disc. Transfer

to the prepared bowl, cover with clingfilm and chill in the fridge for 30 minutes. 2 Heat the oven to 200°C (180°C fan oven) gas mark 6 and line a large baking sheet with baking paper. 3 Roll out the dough on a lightly floured worksurface into a thin sheet (the thinner, the crispier the crackers will be). Brush with oil and scatter the seeds on top, along with extra sea salt if you wish. Cut into 20 rectangles or squares, or use a biscuit cutter if you want perfectly round or shaped crackers, then put them on the prepared baking sheet. 4 Bake for 3-5 minutes until the crackers are crisp, have risen and feel sandy to the touch. Transfer to a wire rack to cool. Serve with the mackerel dip or pâté.