Together
By Jamie Oliver
Savoury seeded crackers
Not Too Tricky
serves 10
About the recipe
Crunchy and snappy, these crackers are fantastic with a wedge of cheese and some of my Pretty pickled veg, they pair perfectly with pâté, and can even be used with dips for dunking. They’re fun to make, and you can lace them with different toppings, if you wish.
Recipe From
Ingredients
250g plain flour
2 tablespoons rapeseed oil
olive oil
4 tablespoons small mixed seeds, such as linseed, sesame, poppy, chia
Method
- Put the flour and rapeseed oil into a bowl with a pinch of sea salt, add 125ml of water, and mix into a dough. Knead for 2 minutes, then rub the dough with oil, cover, and leave to rest for 30 minutes.
- Preheat the oven to 180°C/350°F/gas 4. With oiled hands, halve the dough, then press, flatten and stretch out each piece on to large oiled trays until super-thin, patching up any tears as you go. Evenly divide and scatter over all the seeds, with a pinch of sea salt. Pat the seeds in really well, then bake for 25 minutes, or until golden and crisp.
- Once cool, snap and wrap, ready to go. They’re exceptional on the day you make them, but I enjoy them for a few days afterwards, too – keep them in an airtight tin, ready to tuck into.
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