Your therapeutic, keto/prebiotic
carrier of cheese and dips.
Fibersugar 30g (optional)
Flax, Chia or/& Sesame seeds 50g (optional)
Butter or oil 50g
Baking Powder 4g
Mixed Herbs 5-15g
Combine all the dry ingredients in mixing bowl, if you have a stand mixer all the better. Add optional seeds.
Cut butter into chunks or if using oil as well add to the bowl and mix with paddle attachment until ingredients look like fine breadcrumbs.
Continue mixing and pour in water slowly until the mixture forms a firm ball. Adjust with more water or more flour until it is workable.
Take half the mixture and place on a sheet of baking paper laid on your worktop and roll out the dough to the size of your baking tray: mine are 45x39cm, make these are as thin as possible e.g. 2mm. Use a pizza roller cutter to divide into your chosen cracker sizes. Prick each one a couple of times with a fork.
Pick up the paper and transfer to your baking tray and bake at 170°C for around 10 to 12 minutes or until golden brown.
The amount of butter, olive oil or rapeseed oil affects the "shortness", more butter more flaky less hard consistency.
Baking longer at lower temperatures gives crunchier biscuits.
Interesting variations on this are possible using seeds, any combination of herbs, salt, pepper and spices.
Add seeds to give extra crunch to your biscuits; a mix of sesame and linseeds works well.
This recipe works for very simple tortilla type chips as well, just change the shapes to suit and use a little less oil for a stronger chip.