Transforming simple ingredients into these delicious crackers might be regarded as a small miracle. They are good to have with cheese and/or special butter such as Bungay Butter from Fen Farm dairy
Genuine sea salt flakes are the key to this recipe.
Makes about 24 crackers
200g plain flour or try barley, rye or quinoa flours available from Hodmedods
1 tsp genuine sea salt flakes
1 tsp baking powder (make sure there are no lumps)
2 tbsp extra virgin olive oil
100ml cold water
You will also need a little extra oil for greasing a baking tray and some extra sea salt flakes for sprinkling and some greaseproof paper.
Preheat the oven to 180c and lightly grease a baking tray measuring approximately 30cm x 30cm.
Put all the ingredients in a roomy bowl and use a fork to stir them all together until a rough ball of dough is formed. Use your hands to bring any stray bits of dough together.
Put the dough between two sheets of greaseproof paper and roll it out to approximately 2mm. Use a sharp knife to cut into squares approximately 6cm x 6cm. You will probably need to re-roll the dough two or three times to avoid wasting any.
Transfer the crackers to the prepared baking tray. Prick each one with a fork two or three times and sprinkle with sea salt flakes.
Bake in the preheated oven for around 20 to 25 minutes or until they are a pale golden colour.
Transfer the crackers to a wire rack to cool – they may appear a little soft, but they will crisp up as they cool.
Store in an airtight container and they will keep well for at least a week.
