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1
Preheat the oven to gas 4 / 180C / 350F and line 2 baking sheets with parchment paper
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2
Put the flour, baking powder, butter and the 1/2 tsp salt in a bowl and cut the butter in until the mixture resembles crumbs
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3
Add 4 tbsp of the water and knead the dough together with cold hands.
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4
Add the last tbsp of water if required and if anymore is needed add a tsp but you want the dough to be soft, not sticky
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5
Divide the dough in half and roll out both pieces on top of the parchment paper from the baking sheets.
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6
This makes lifting it easier.
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7
The 2 dough rectangles should measure around 25cm x 15cm each and should be very thin
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8
Brush the dough with water and sprinkle a 1/2 tsp salt over each.
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9
Prick all over with a fork
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10
Instead of the salt topping you could use fennel seeds, sesame seeds, poppy seeds, onion powder, finely shredded cheese or nutritional yeast flakes etc
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11
Using a knife or pizza cutter, cut each rectangle into 8 smaller ones and spread out a little on the trays
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12
Bake for 10 - 15 minutes until dry but still pale/very lightly golden.
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13
They'll harden as they cool on a wire rack
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14
Store in an airtight container and they'll keep well for up to 3 days
