RUSTIC OLIVE OIL CRACKERS

Steps:

• In a bowl, mix the dough up to a rough ball and leave for about twenty minutes. Come back and knead the dough until smooth and elastic. Depending on your flour, if the dough looks a little dry, just dampened your hands before kneading, and this should make it a little easier. Divide the dough into eight portions. Then roll your dough out just a little, adding a small sprinkle of some of your 'extras' if you are going to. Roll out the dough as thin as you can without it breaking. Roll your extras in, (like the sesame seeds) as this will make sure they are well incorporated into the crackers. Lay dough strips on a tray and brush with a little extra olive oil on the top; add a sprinkling of extra salt if you wish. Bake at 200C for approximately 6-7 minutes, then switch the trays around in the oven - top to bottom - and bake for another 6 or so minutes or until lightly golden in colour. Crackers should be crispy through. Cool on a wire rack and store in an airtight container. Or you can gently break them up and serve them straight away with your favourite summer dips. Best. Crackers. Ever. http://www.milkwood.net/2014/12/22/how-to-make-rustic-crackers/?utm_source=the%20milkwood%20newsletter&utm_campaign=74d118afb5-141209-Newsletter&utm_medium=email&utm_term=0_6be3039058-74d118afb5-344370141&mc_cid=74d118afb5&mc_eid=becbf372e3