Perfect Popeth snack crackers
Makes approximately 20
- 150g plain flour
- 150g wholemeal flour
- 1 tsp baking powder
- 1 tsp Pure White Sea Salt
- 1 tbsp Popeth
- 60ml olive oil
- 100-130 ml water
Thin, crisp crackers spiked with our moreish Popeth seasoning. Try different flours to see which you prefer – we use half plain flour and half wholemeal.
This recipe makes a generous amount as they always disappear quickly, but you could halve the ingredients if you prefer. We like them paired with romesco or baba ganoush.
It’s a straightforward recipe but keep in mind the dough needs to rest for a couple of hours. They’ll keep well in an airtight container for one week.
Mix the dry ingredients together in a mixing bowl before adding the oil and 100ml of water. Bring together to form a dough, adding more water if too dry / more flour if too wet. Once you have formed a ball of dough wrap in cling film and rest in the fridge for 2 hours.
Heat the oven to 200C/ gas 6
Remove the dough from the fridge and onto a floured surface. Split the dough into 20 pieces.
Roll each piece into a ball before rolling out each as thin as you can with a rolling pin. You can make the crackers any shape you want. Circular shapes or ovals work well. The dough really needs to be thin in order to crisp up in the oven. Move to a lined baking sheet and prick the tops of the crackers with a fork. Bake for 8 minutes or until starting to golden. You’ll probably need to bake in batches.
RECIPE + IMAGE: Elly Kemp