So then I got my sprinkles out. I decided to use rosemary, and sea salt.
Then I cut them into triangles, and poked them with a fork, so they would not bubble up in the oven. My first batch in the oven came out burnt, but the second batch came out really good.
Smoked Sea Salt and Fennel Seed Crackers
(rosemary/plain sea salt version)
4oz (1/2 cup0 plain white flour
4oz (1/2 cup)wholemeal flour (for some reason, I used Semolina)
1/2 teaspoon baking powder
1/4 teaspoon fine salt
35m l(approx 1/8 of a cup) olive oil
Smoked salt (or regular (What I used))
Fennel seeds (I used rosemary)
-Mix the flour, baking powder and fine salt in a bowl. Add the oil and then enough water for the dough to come together. It shouldn’t be too sticky.
-On a lightly floured surface, knead the dough for around 5 minutes then cover and allow to rest (at room temp) for around 30 minutes.
-Roll out the dough as thin as you can manage without it tearing and cut into desired shapes.
-Sprinkle each cracker with smoked sea salt and fennel seeds to your taste.
-Transfer to a lightly oiled baking sheet and bake at 150C/300F/Gas2 for 20-30 minutes. The cooking time will vary depending on the thickness of your crackers but they are ready when golden brown and crispy (If you used non-whole wheat four, it will not brown up to much, if it does, then that means that you burnt your crackers like I did first time around: (. Cool on a rack, or in your tummy.
Before you put the crackers in the oven, make indents in the top with a fork to prevent them puffing