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Preparation
in 20 minutes
Cooking
in 18-20 minutes
Temperature
180 °C
- Place the flour in a bowl, add the cold butter straight from the fridge and mix together to form crumbs
- Gradually pour in the water, mix in with a fork and keep mixing to obtain a firm, smooth ball of paste
- Spread the worktop with mixed seeds, roll out the paste over the top with a rolling pin to a thickness of 1-2 mm, and cut the crackers into small rectangles with a knife
- Place the crackers on a baking tray lined with ovenproof paper and leave them to rest in the fridge for around 30 minutes
- Pre-heat the oven in static mode to 180°
- Place the crackers in the hot oven and bake for 18-20 minutes, until they turn golden on the surface
- Remove from the oven and allow to cool completely before serving
Ingredients
200
g
60
g
cold butter, cubed
5
g
instant yeast
80
ml
water
5
g
salt
as required
poppy seeds
as required
linseed
as required
sesame seeds
Nutritional & Dietary
Gluten-free
No eggs added
No nuts added
No oat added
No soya added
Palm oil free
Wheat free
Vegetarian
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