Come all ye tasteful: Rosemary and poppy seed crackers
These snappy little crackers along with the carrot chutney will be a great addition to any festive cheeseboard.
MAKES about 40
150g plain flour, plus extra for dusting
50g plain wholemeal flour
1 tsp caster sugar
1 tsp fine salt
100ml warm water
2 tbsp extra virgin olive oil, plus extra for brushing
4 tsp poppy seeds
4 tsp finely chopped rosemary
- Mix the flours, sugar and salt in a large mixing bowl and make a well in the middle. Combine the water and oil in a jug, then pour into the dry ingredients. Use a wooden spoon to bring everything together to a dough. Knead lightly in your hands until smooth, then place on the work surface, cover with a clean tea towel and set aside to rest for 5-10 minutes.
- Preheat the oven to 200C/ 180C fan/gas 6; line a large baking sheet with parchment. Cut the dough in half. Lightly dust the work surface with flour and roll out one piece to a rectangle about 3mm thick (or as thin as you can get it, but thick enough that you can still lift it off the surface). Scatter with 2 tsp each of the poppy seeds and chopped rosemary, rolling them lightly into the dough.
- Trim the edges of the dough, then cut into rectangles about 9cm x 5cm. Carefully transfer the crackers to the lined baking sheet, brush with a little more oil, then bake for 15-20 minutes or until crisp and golden. Transfer to a wire rack to cool completely. Roll out the remaining dough to make the remaining crackers. The crackers can be stored in an airtight container for two to three days.