Preheat oven to 220°C (430°F) or fan 200°C (390°F).
In a mixing bowl, combine all the dough ingredients into a soft and elastic dough.
Split the dough into two portions and make them roughly rectangular. Set one portion aside, covering or wrapping it in a kitchen towel so it doesn't dry out.
On a lightly floured board, roll out one portion of the dough to an even thickness of around 2-3mm or less than ⅛ inch.
If adding toppings such as seeds, salt or pepper, sprinkle them over the surface, and roll over gently with your rolling pin to firm them in. For seeded crackers we use approximately 1 tbsp of seeds per rectangle of dough.
Using a pizza cutter or a sharp knife, cut the crackers into squares, rectangles, or whichever shape you prefer.
Prick the crackers a few times with a fork (this prevents them from puffing up too much) and transfer them onto a large baking sheet. You can put them quite close together as they don't spread. You can then roll out the remaining portion of dough into more crackers, or do it whilst the first batch is baking.
Transfer to a lined baking sheet and bake for 12 - 15 minutes until a mix of light and dark golden brown. Check on them after 10 minutes and about every minute after that, to make sure they are done just to your liking, and not overbaked.
When cool, store in an airtight container.
Cracker sizeThis recipe makes approx. 50-60 crackers, but the actual number will depend on the shape and size you choose!Custom FlavoursWe encourage you to have fun and vary this cracker recipe to create different flavours! Here's some ideas.To mix into the dough:
To get the toppings to stick on well, we gently roll the rolling pin over the top to firm them in. You can also lightly brush the dough with some water to help with sticking too. If you want to add larger seeds such as pumpkin seeds or sunflower seeds, then we find it easier to add them after cutting the crackers, as they can get in the way of cutting.