Customise for any cheeseboard!
Makes about 100 crackers (you can easily make half or less!)
Ingredients
390g all-purpose flour, or a mix of all-purpose and whole grain flours
2 tsp sugar
2 tsp salt
4 tbsp extra-virgin olive oil
250ml water
Optional toppings and seasonings (my favourite is too wizz some parmesan and dried chillies in a food processor with the flour before mixing in the wet ingredients - you can use dried herbs or seeds as well)
Method
1. Heat the oven to 230 C / 210 C Fan / 450 F / Gas 8
2. Mix together the dry ingredients; include spices or dry herbs at this stage.
3. Add the oil and water; this can be done by hand or in a food processor.
4. Divide and shape the dough to make it easier to work with and let it rest for a few minutes.
5. Roll out the dough until it is as thin as you can get it, if the dough starts to shrink back as you roll it, let it rest, uncovered, for 5 minutes and then continue rolling.
6. Sprinkle dough with toppings (optional): Brush the surface of the dough very lightly with water. Combine the seeds in a small bowl and sprinkle half of them (roughly 1 1/2 tablespoons) evenly over the surface of the dough.
7. Cut the dough into cracker-sized shapes.
8. Transfer crackers to baking sheet and prick with fork to prevent bubbling.
9. Bake for 10-15 minutes: Bake the crackers in the oven for 12-15 minutes, until the edges are browned.
10. Cool and store the crackers: Transfer the baked crackers to a wire rack to cool completely. The crackers will crisp further as they cool. Store the crackers in an airtight container on the counter for 3-5 days. If you're crackers are a little old and less-than-crispy, lay them on a baking sheet and put them in a 350 F oven for a few minutes to re-crisp.
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