BEST CRACKERS RECIPES

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie’s Picnic Love from Together – see the full collection of menus here. ON THE DAY Put the flour and rapeseed oil into a bowl with a pinch of sea salt, add 125ml of water, and mix into a dough. Knead for 2 minutes, then rub the dough with oil, cover, and leave to rest for 30 minutes. Preheat the oven to 180°C/350°F/gas 4. With oiled hands, halve the dough, then press, flatten and stretch out each piece on to large oiled trays until super-thin, patching up any tears as you go. Evenly divide and scatter over all the seeds, with a pinch of sea salt. Pat the seeds in really well, then bake for 25 minutes, or until golden and crisp. Once cool, snap and wrap, ready to go. They’re exceptional on the day you make them, but I enjoy them for a few days afterwards, too – keep them in an airtight tin, ready to tuck into.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended.
• On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt.
• Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.