The Rēwana CollectivePihikete Rēwana Angiangi · Thin Rēwana Crackers
Thin, crisp crackers with herbs and seeds.
Ingredients
- 80 g active Rēwana starter
- 40 g plain or baker’s flour
- 20 g melted butter
- Salt, dried herbs and seeds to taste
Method
- Mix the starter, flour and butter into a soft, slightly sticky dough. Add a pinch of salt if desired.
- Cover and rest for 15–20 minutes. Roll out to 2–3 mm on a lightly floured surface.
- Lightly brush with water or extra melted butter if desired. Scatter salt, herbs and seeds, then roll gently to press them in.
- Cut into small squares or rectangles and prick with a fork if desired.
- Bake at 180°C (160°C fan) for 12–18 minutes until lightly golden and crisp. Watch closely towards the end.
- Cool completely on a wire rack and store in an airtight container.