This combination of the crackers and carrot chutney makes a wonderful addition to any holiday cheeseboard.
MAKES approximately 40
150g plain flour, plus extra for dusting
50g of plain wholemeal flour
1 tablespoon caster Sugar
1 tablespoon fine salt
100ml Warm Water
1 tbsp Extra Virgin Olive Oil, plus additional for brushing
4 tsp Poppy Seeds
4 teaspoons finely chopped rosemary
- Combine the sugar, flour and salt together in a large bowl. Make a well at the center. Mix the oil and water in a small bowl. Then, add the flour to the jug. To make a dough, use a spoon. Mix the ingredients together in your hands. Place on a work surface and cover it with a tea towel. Let rest for five to ten minutes.
- Turn the oven on to 200C/ 180C fan/gas 6, and line a large baking tray with parchment. The dough should be cut in half. Dust your work surface lightly with flour. Roll out one portion to about 3mm thickness. Sprinkle 2 tablespoons of each poppy seed and chopped rosemary on top, then roll it into the dough.
- Cut the edges off the dough and then slice into rectangular pieces measuring 9cm by 5cm. Transfer the crackers carefully to a lined baking sheet. Brush with oil and bake for about 15-20 minutes, or until golden brown. Cool completely on a wire rack. To make more crackers, roll out any remaining dough. For up to three days, the crackers can remain airtight in a container.