These are really tasty little crackers to have with cheese, pesto - especially wild garlic pesto at this time of the year, or chutney.
- 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.)
- 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.
- Cover the bowl with a damp tea towel and leave in a warm place for an hour.
- 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.
- 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.
- Cut out rounds with a biscuit cutter or cut into rectangular strips with a knife for 'thins'.
- Put the uncooked crackers on to a tray lined with baking paper.
- Now put in the oven and bake for 20 minutes.
- After 20 minutes is up, using a frying pan slice, slip the crackers onto a wire rack to cool.
- They cool in just 5 minutes.
These seaweed and nettle seed crackers are really more-ish. They’re really quick, especially since I ditched adding yeast as it makes no difference, so I’ve been whipping up batches when friends pop in. They only last a few seconds!
To find out more about the mood-boosting properties of nettle seed read my nettle seed post here.