HOW TO MAKE… SEEDED CRACKERS
INGREDIENTS For the crackers
400g (14 oz) plain flour 2 tsp sugar 2 tsp salt 4 tbsp extra virgin olive oil 235ml (8 fl oz) water 1 tbsp sesame seeds 1 tbsp fennel seeds 1 tbsp poppy seeds 1 tsp sea salt
Baking sheet Baking paper Rolling pin Pastry brush
01 Preheat the oven to 220°C/ 450°F/Gas mark 8 and line your baking sheet with baking paper.
02 In a medium-sized bowl, whisk together the flour, sugar and salt.
03 Add the oil and water to the flour mixture and stir until a soft, sticky dough is formed. If needed, add more water a tbsp at a time until all the flour is incorporated.
04 Divide the dough into two halves and set one half aside. Sprinkle your work surface lightly with flour and place one half on top, then shape it into a thick square with your hands.
05 Working from the centre of the dough outwards, roll the dough into a rectangle roughly 0.5cm ( ") thick. If the dough starts to shrink back as you roll it, let it rest uncovered for 5 minutes and then continue rolling it out.
06 Brush the surface of the dough lightly with water. Combine the seeds together in a small bowl and sprinkle half of them evenly over the surface of the dough.
07 Using a sharp knife, cut the dough into individual crackers measuring roughly 2.5 x 5cm (1 x 2"). You could also cut the crackers into squares, diamonds, or use cookie cutters to make shapes.
08 Transfer the crackers to the baking sheet using a spatula – they won’t spread during cooking so it’s fine to place them close together. Prick the surface of each cracker with a fork to prevent them from puffing up during baking.
09 Bake the crackers in the lower third of the oven for 15 minutes, or until the edges are browned. While the first batch of crackers is in the oven, repeat Steps 4-9 with the remaining half of the dough.
10 Transfer the baked crackers to a wire rack – the crackers will crisp further as they cool. Store in an airtight container for 3–5 days.