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May she rest in peace.
Ingredients
100g starter discard
40g white flour
30g wholemeal flour
1 1/2 tbsp rye flour
2 tbsp olive oil
1/4 tsp salt
2 tsp herbs of choice. My personal preference is rosemary and sage.
Blitz all the ingredients in a food processor, or mix by hand. The dough should stick together nicely. If not, add a bit of oil or floor depending on which is needed.
Place the dough into a bowl, and cover. Place in fridge for at least an hour (2 is ideal).
Heat your oven to 180 C, and line a tray for the crackers. Roll out the dough so it is nice and thin. Cut the dough into the shapes you would like your crackers to be and place on the lined tray.
Spray the crackers a spritz of water and sprinkle some flaky salt on them.
Place in oven for 15 minutes, until golden brown.
Remove and cool on a wire tray.
Enjoy!
Added by: Gareth Harris
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.
Shipton Mill Ltd
Long Newnton, Tetbury
Gloucestershire GL8 8RP
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enquiries@shipton-mill.com
Company number is 1458168, registered in England & Wales
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