Herbed Crackers are the perfect addition to a bowl of soup, a fabulous cheese board or even a snack on the go.
Heat the oven to 450°F/230°C and tear to sheets of parchment paper large enough to slide onto the sheet pans after rolling and cutting the dough.
Add the flour, sugar and salt to a fine meshed strainer over a large glass bowl and sift.
Now sprinkle in your freshly diced herbs and seeds, then pour in the water and EVOO.
Mix with a large wooden spoon, the dough will be quite tacky.
Flour a cool work surface and drop the dough out of the bowl and roll around in the flour to reduce the tackiness. Then divide into two separate dough balls.
Place one of the dough balls onto a lightly floured sheet of parchment paper and roll the dough into a rectangle approximately 1/8 inch in thickness and then slide onto baking sheet. Repeat the process with the other dough ball.
Brush the dough with Olive Oil (or your chosen fat) and sprinkle with extra seeds if desired. And cut with a pizza wheel into desired cracker shape, keeping as uniform as possible and prick well with fork.
Bake for 12-16 minutes or until golden brown in color. If the outside crackers cook faster, just remove the pan from the oven, move the cooked crackers to a rack to cool and put the unfinished crackers back in the oven to complete baking. Transfer crackers to cooling rack. Crackers will crisp as they cool. Serve crackers immediately or store in an airtight container on the counter for up to a week.