Tired of burnt burgers?
Become a BBQ master!
Get our free step-by-step grilling masterclass straight to your inbox - it's ideal for beginners and pros alike!
You'll start receiving our newsletters, promotions and offers shortly
Preheat the oven to 150°C/300°F/ Gas Mark 3. Line two baking sheets with non-stick paper.
Place the flour, butter, seaweed or chives, baking powder and salt in a food processor and whizz to make fine crumbs. Add the water and work on the pulse setting until a firm dough forms.
Roll out the dough on a floured surface until really thin - about 2mm thick. Use a 65mm plain round cutter to press out 24 crackers, re-rolling the dough as necessary. Transfer the crackers to the prepared trays and bake for 20 mins until pale golden.
Leave to cool on the baking trays before transferring to a wire rack. Leave until cold before packing into airtight containers to store.
Preheat the oven to 150°C/300°F/ Gas Mark 3. Line two baking sheets with non-stick paper.
Place the flour, butter, seaweed or chives, baking powder and salt in a food processor and whizz to make fine crumbs. Add the water and work on the pulse setting until a firm dough forms.
Roll out the dough on a floured surface until really thin - about 2mm thick. Use a 65mm plain round cutter to press out 24 crackers, re-rolling the dough as necessary. Transfer the crackers to the prepared trays and bake for 20 mins until pale golden.
Leave to cool on the baking trays before transferring to a wire rack. Leave until cold before packing into airtight containers to store.
_350_301_s_c1.png)
__350_301_64_s_c1.jpg)
15 minutes
Serves 5
