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1 cup plain flour ¼ cup wholemeal flour ½ tsp baking powder 3 tbsp poppy seeds 2 tsp finely chopped rosemary leaves 1 tsp salt ¼ cup extra virgin olive oil ½ cup water extra virgin olive oil and flaky sea salt, to sprinkle
© Annabel Langbein Media
Preheat oven to 160˚C fanbake and line an oven tray with baking paper for easy clean-up.
Combine the flours, baking powder, poppy seeds, rosemary and salt in a large bowl. Combine the oil and water, add to dry ingredients and mix to form a soft, pliable dough. Divide into 2 pieces, roll out on a lightly floured board to about 3mm thick and cut into crackers about 6cm x 4cm.
Transfer to prepared tray, brush lightly with extra olive oil and sprinkle lightly with salt. Bake until crisp and pale golden (20-25 minutes). Allow to cool fully before storing in an airtight container for up to 2 days.
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