- 250g plain flour
- 1 tsp baking powder
- ½ tsp sea salt
- 2 tbsp poppy seeds
- 2 tbsp sesame seeds
- 1 tsp black pepper
- 60g unsalted butter, cold, chopped
- Preheat the oven to 180°C/fan160°C/ gas 4. Line 2 baking sheets with baking paper. Sift the flour, baking powder and salt into a bowl, then stir in the seeds and pepper. Using your fingertips, rub in the butter until it resembles fine breadcrumbs.
- Make a well in the centre, then add 100ml iced water. Using a flat-bladed knife at first and then your hands, mix until a firm dough forms, adding more iced water if necessary. Don’t overmix.
- Form the dough into a rough ball, then cut in half. Wrap one half in cling film and chill in the fridge.
- Roll the other half out between 2 sheets of baking paper until 1-2mm thick. Using a lightly floured 6cm round cutter, cut out rounds. Place on a baking sheet and prick all over with a fork. Repeat with the rest of the dough. Chill for 20 minutes.
- Bake for 20-35 minutes until lightly golden. Move to a wire rack to cool.
- These will keep for 5 days, stored in a cool place in an airtight container. To freeze: pop the cooled crackers in a bag and freeze for up to 8 weeks.