Spelt poppy seed water crackers
1 Preheat oven to 200°C/180°C fan. Grease three oven trays. Line with baking paper.
2 In a food processor, pulse flours, baking powder and 1 teaspoon of the salt together. Add lard, then pulse to combine. With the motor operating, add the water in a thin steady stream until just combined. Add poppy seeds and half the thyme leaves, pulsing to combine.
3 Divide dough into three portions. Roll each between two lightly floured pieces of baking paper as thinly as possible. Cut into 4cm x 6cm rectangles with a fluted pastry wheel or knife. Re-roll trimmings to use up all the dough.
This story is from the April 22, 2024 edition of New Zealand Woman's Weekly.
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This story is from the April 22, 2024 edition of New Zealand Woman's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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