A recipe for people who love entertaining and serving cheese plates and party platters.
These crackers (or crisp breads) are easy to make and store very well in a sealed container.
This recipe uses The Good Salt (with native pepperberry), available from Saltbush Kitchen. You can also use The Campfire Salt, regular salt flakes or other spice combinations to add flavour. I like to slice mine in strips so I have long crackers, but you can do any shape you like.
- Preheat oven to 200°C. Spray each wrap with olive oil (or paint with oil using a pastry brush). Sprinkle salt evenly over each wrap. Stack wraps on top of each other and cut into desired shapes.
- Lay pieces flat (single layer) on baking trays. Cook for 7 minutes. Each oven is different so keep an eye on the breads and you will work out what time works for your oven.
- Once cool, transfer to a container with an airtight lid.