Simple sea salt & olive oil crackers

Ok so not the most exciting of bakes, but who doesn't love crackers, breadsticks, crisps and dips? I have an extensive and lifelong love for houmous (mixing a shop bought tub with some lemon juice and tahini is how we usually roll) but I'm also of the opinion that crackers, breadsticks etc shouldn't be viewed merely as the vehicle for dips. These olive oil crackers are nice enough to eat on their own and are some of the quickest and easiest things I've ever baked - it's a case of mix, roll, cut, oven. (You can let the dough rest before baking, if you really want to.) And they're so much better than dry old Jacobs cream crackers. They're crisp little morsels of deliciousness with just one flaw - they won't last long. 

Ingredients (makes 8 big crackers or 16 - 24 smaller ones)

80g plain white flour

45g plain wholemeal flour
1/2 tsp baking powder
1/2 tsp fine salt
1/4 tsp black pepper
2 tbsp olive oil
60ml water
Herbs (optional) e.g. rosemary
extra olive oil, to brush
coarse sea salt/poppy seeds/sesame seeds/anything which takes your fancy, for topping

Method

Preheat your oven to 200 degrees celsius. Line a baking tray with baking paper (no need to grease).

Mix the flour, baking powder, salt and pepper together in a bowl, as well as the herbs if you are using. Add the olive oil and water, and mix to form a slightly sticky dough.

Flour a work surface and lightly knead the dough. Then roll out as thin as possible without it breaking apart.

Cut into squares/triangles/blobs (a pizza wheel works really well for this bit) and place on the baking tray.

Brush each cracker with olive oil then sprinkle over your seeds/salt etc.

Bake in the oven for about 8-10 minutes until lightly golden brown.

Let them cool, then eat!

Here are some I made at Christmas - I made 8 large ones and used sea salt and dried rosemary. Yum!

Next I want to try making my own salt & pepper breadsticks!