200g plain flour
1 tsp baking powder
50g butter , cold, cut into cubes
1/2 tsp of table salt
flaky sea salt (to garnish, not to add in the dough)
We are using the pasta maker to make the crackers super thin (on setting 6 if you have one) - using that technique you can probably make around 40
1. Heat oven to 180C/fan 160C/gas 4. Line two baking sheets with parchment. Place the flour, baking powder, butter and ½ tsp of the table salt in your food processor, then whizz for a minute until the butter is completely mixed with the flour. Add some water and work until the dough comes together. You want a soft but not sticky dough.2. Roll out the dough very thin, or use the pasta maker to make thin sheets.
3. Brush a little water over the surface of the dough, scatter 1 tsp salt flakes over and press in lightly. You can also add pepper or linen seeds (British). Prick the crackers all over with a fork, then cut into squares. Place on the prepared trays - don't worry if they stretch a bit. Bake for 10-15 mins until the biscuits feel dry and sandy but are still pale - they may should be a bit hard.
4. Transfer to a wire rack and leave until completely cool. Will keep in an airtight container for up to 2 weeks.
So here we are, these two batches should keep us going for .. a maximum of two days. We made some over the past weekend - but they were not thin enough.I am just glad the pasta maker multi-tasks!
So more to come on our cooking adventure - we have nearly finalised the mushroom soup recipe, and the pasta one as well (hence the fact we have a pasta maker!), and we may also review some of the products we find along the way.The adventures may become a separate blog altogether - we just have had no time to actually set it up, but I will keep updates on this blog as well.