In a large bowl, whisk the flour and salt. Make a well in the centre and add the oil/butter and water.
Stir until a dough forms, then knead on a lightly floured surface for 2–3 minutes until smooth.
Set your oven to 200°C (400°F, fan 180°C).
Divide the dough in half. On greaseproof paper, roll it out as thin as possible (about 2mm or 1/8 inch). Thinner dough equals crispier crackers.
Use a pizza cutter or knife to cut the dough into squares or rectangles. Prick each piece with a fork to prevent them from puffing up.
Slide the greaseproof paper onto a baking tray. Bake for 10–15 minutes until light golden and crisp.
Transfer to a wire rack. They will continue to crisp up as they cool.
Variations
Herb – add 1 tsp of dried oregano or rosemary to the flour
Pepper – add 1/2 to 1 tsp of freshly ground black pepper to the flour and salt before adding any liquids
Seeded – Sprinkle sesame or poppy seeds on top before baking and press them in lightly
Cheese – mix 120g of grated cheddar into the dough before adding water
Garlic – add 1 to 2 tsp’s of garlic powder to the flour and salt mix
Garlic and Herb – add 1 tsp of garlic powder and 1 tsp of dried parsley, or chives, or coriander to the flour and salt mix
Quantity
Approximately 30 to 40 crackers
Storage
Always store in an airtight container
They will keep 7 to 10 days at room temperature, up to a month in the fridge and up to 3 months in the freezer (but will need to be re-crisped in the oven or air fryer before use)
Never put warm crackers in a container; any trapped steam will make them soft immediately
Add a small sachet of uncooked rice or a food-safe silica gel packet to the container to absorb moisture to keep them crisp for longer
