Seaweed Crackers

Ingredients

• 200g wholemeal flour
• 3g dried yeast
• 2 teaspoons dried flaked dulse Palmaria palmata
• 2 teaspoons nettle seeds Urtica dioica
• 1 teaspoon salt
• 140ml warm water
• You can use poppy seeds or caraway seeds if you don't have nettle seed
• (If you don't have nettle seed you can use poppy seed instead. If using pignut or caraway seed, just use one teaspoon.)

Directions

1. Mix all the dry ingredients together in a bowl, then add the warm water and mix through. Gently knead into a soft, slightly sticky ball.
2. Cover the bowl with a damp tea towel and leave in a warm place for an hour.
3. After half an hour put the oven on to warm to 180C. I find a conventional oven gives more even results than a fan oven.
4. Dust a clean table and rolling pin with flour. Then halve the ball and roll each one out to a thickness of 2mm. Try to make every set the same thickness to cook evenly.
5. Cut out rounds with a biscuit cutter or cut into rectangular strips with a knife for 'thins'.
6. Put the uncooked crackers on to a tray lined with baking paper.
7. Now put in the oven and bake for 20 minutes.
8. After 20 minutes is up, using a frying pan slice, slip the crackers onto a wire rack to cool.
9. They cool in just 5 minutes.
10. Enjoy!

https://monicawilde.com/how-to-make-dulse-seaweed-crackers/

©Monica Wilde, www.monicawilde.com.