Freshly baked homemade crackers are a delight to serve with your favourite soft-style cheese.

Ingredients

• 3½ cups flour
• 40 gram packet poppy seeds
• ½ teaspoon salt
• 75 grams butter, chilled and diced
• 1 cup cold milk

Method

1. Preheat the oven to 190ºC. Lightly grease 1-2 baking trays or line with baking paper.
2. Put the flour, poppy seeds and salt into a food processor and pulse only to sift. Add the butter and process until the mixture resembles fine breadcrumbs.
3. With the motor running, pour the milk down the feed tube as fast as the flour can absorb it. Process 1 minute.
4. Bring the dough together on a lightly floured surface. Cover with plastic wrap and leave to rest for 10-15 minutes. This results in dough that's easier to roll out and biscuits that are tender when baked.
5. On a lightly floured surface, roll the dough out as thinly as possible. If rolling becomes hard, cover with a clean tea towel or plastic wrap and allow the dough 10 more minutes resting time.
6. Cut 5-6cm rounds and place on the prepared trays. Prick each biscuit thoroughly with the tines of a fork. Bake in the preheated oven for 10-12 minutes until biscuits are lightly golden. Cool the biscuits on a cake rack. Store in an airtight container.