Homemade crackers recipe
 A simple, crisp cracker that can easily be varied with different types of seeds – this version uses nigella and thyme. 225g/8oz wholemeal wheat or spelt flour ¼ tsp baking powder¼ tsp instant dried yeast1 tsp sea salt1 tsp honey100ml/3½fl oz warm water50ml/2fl oz melted butterdash olive oilnigella seeds, for sprinklingdried thyme leaves, for sprinkling 225g/8oz wholemeal wheat or spelt flour ¼ tsp baking powder ¼ tsp instant dried yeast 1 tsp sea salt 1 tsp honey 100ml/3½fl oz warm water 50ml/2fl oz melted butter dash olive oil nigella seeds, for sprinkling dried thyme leaves, for sprinkling Method Preheat the oven to 220C/200C Fan/Gas 7. Mix the flour, baking powder, yeast and salt together, making sure you crumble up the salt well.In a separate bowl or jug, mix the honey, water and butter together. Add the wet ingredients to the dry ingredients and mix until it comes together as a dough. Turn out onto a work surface and knead for a couple of minutes until smooth. Cover with cling film or a damp cloth and leave to stand for half an hour.Roll the dough out as thinly as you can and use a cookie cutter to make small rounds, or cut into wide strips – it depends how rustic you want these to look. Arrange over a couple of baking trays and prick thoroughly all over with a fork. Brush with olive oil and sprinkle over the onion seeds and thyme leaves.Bake in the oven for 8-10 minutes, or until crisp and burnished. Transfer to a cooling rack. They will continue to crisp once out of the oven. Preheat the oven to 220C/200C Fan/Gas 7. Mix the flour, baking powder, yeast and salt together, making sure you crumble up the salt well. Preheat the oven to 220C/200C Fan/Gas 7. Mix the flour, baking powder, yeast and salt together, making sure you crumble up the salt well. In a separate bowl or jug, mix the honey, water and butter together. Add the wet ingredients to the dry ingredients and mix until it comes together as a dough. Turn out onto a work surface and knead for a couple of minutes until smooth. Cover with cling film or a damp cloth and leave to stand for half an hour. In a separate bowl or jug, mix the honey, water and butter together. Add the wet ingredients to the dry ingredients and mix until it comes together as a dough. Turn out onto a work surface and knead for a couple of minutes until smooth. Cover with cling film or a damp cloth and leave to stand for half an hour. Roll the dough out as thinly as you can and use a cookie cutter to make small rounds, or cut into wide strips – it depends how rustic you want these to look. Arrange over a couple of baking trays and prick thoroughly all over with a fork. Brush with olive oil and sprinkle over the onion seeds and thyme leaves. Roll the dough out as thinly as you can and use a cookie cutter to make small rounds, or cut into wide strips – it depends how rustic you want these to look. Arrange over a couple of baking trays and prick thoroughly all over with a fork. Brush with olive oil and sprinkle over the onion seeds and thyme leaves. Bake in the oven for 8-10 minutes, or until crisp and burnished. Transfer to a cooling rack. They will continue to crisp once out of the oven. Bake in the oven for 8-10 minutes, or until crisp and burnished. Transfer to a cooling rack. They will continue to crisp once out of the oven.