Flat Bread Crackers
[Makes a lot]
250 grams plain flour
pinch of sugar
pinch of salt
25 grams soft butter
¾ cup warm water
Make the dough:
Sift the flour, sugar and salt into a large bowl.
Place the warm water into a jug and add in the soft butter - stir until the butter has melted.
Pour the liquid into the dry ingredients - stir until it is all absorbed. Turn the dough out into a lightly floured board and knead until smooth.
Roll the dough into a ball, wrap in plastic and place in the fridge to rest for at least an hour.
Form the crackers:
Form a cylinder from the rested dough about 12 inches long - then cut in half. Proceed to cut each half in halves until you have cut about 30 pieces.
Shape each piece of dough to form a small finger sized cylinder and then roll it to form a thin, flat finger.
I find the thinner the dough, the more crisp the final result. Lay the rolled fingers onto a baking paper lined tray, brush with a little water and then sprinkle over with your desired flavouring.
I used poppy seeds, sesame seeds, white poppy seeds and black salt - you can use whatever you fancy like herbs and spices.
Bake in a pre-heated 180°C/350°F oven for about 8 - 12 minutes or until crisp and golden. Place then on a wire rack to cool.
It's important that they are crisp - if they feel soft they just won't keep very long. You can put any soft ones back in the oven to dry out.
They can be kept in an air-tight container for a few weeks but they seem to disappear that quickly that storage isn't necessary.