1.25 cups (200g) flour
60mls extra virgin olive oil
1.5 teaspoons sea salt
1 teaspoon cracked black pepper
Makes about 18 water crackers.
Serve with a topping of chopped avocado and fresh herbs, or a fresh tomato and red onion salsa.
Combine all the ingredients in a large bowl and mix with a knife until the dough comes together.
Turn the dough out on to a floured surface and knead for about 1 minute until the dough is smooth.
Cover with plastic wrap and refrigerate for 30 minutes.
Roll out the dough on a lightly floured surface until 1/4cm thick then, using a sharp knife or pizza cutter, cut the dough into 6cm x 6cm diamonds.
Using a palette knife, lift them on to an oven tray, then prick with a fork to prevent crackers from puffing up while cooking.
Bake at 160°C for 10-12 minutes or until they are golden brown underneath.
Transfer to a wire rack to cool.
Crackers can be stored in an airtight container for 1 month and the uncooked dough can be frozen.