With a rolling pin, on a clean dry surface, flatten the dough to 1/8” (3mm). With a cookie cutter, press into the dough to make your crackers. Re-blend the scrap dough and repeat until there is no more dough left. (If you don’t use a cookie cutter, you may use a pizza cutter or a knife and cut squares or diamond shapes.)
Adapted from a recipe by The BBC’s Paul Hollywood
Makes about 60, 2” round crackers.
*Note: Two big variables are the specific thickness of your cracker and your oven temperature (ovens vary). So, be sure to check for doneness after 10 minutes. Store the crackers in an air-tight bag and freeze for later. Reheat in the oven or toaster oven when ready for more.