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
1. 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.
2. 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.
3. Form the dough into a rough ball, then cut in half. Wrap one half in cling film and chill in the fridge.
4. 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.
5. 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.