These are great for snacking on or for hors d’oeuvres, and can be made well in advance.
In a large bowl ,whisk together the flour, sugar, salt, pepper, and garlic powder. Add the water and olive oil and stir to combine. Knead briefly to form a smooth dough, wrap and chill for 20 minutes in the fridge.
Preheat oven to 400 F/205 C and prepare 2 baking sheets with parchment paper.
Once rested, divide the dough in half. Place a sheet of parchment paper on the counter and sprinkle some gluten free flour on. Place the dough on top and sprinkle with a bit more flour. Place another sheet of parchment on top. Using a rolling pin, roll the dough out to 2-4mm thickness, making sure there is enough dusted flour to prevent sticking. Remove the dough and gently transfer to a lined baking sheet.
Using a knife or pizza cutter, cut into desired shapes. Place in the fridge and repeat with the other dough half.
Once ready to bake, lightly brush the crackers with olive oil and sprinkle with flakey salt. Place in the oven and bake 10 minutes. Rotate the sheets and bake another 10-12 minutes, or until goldena nd dry to the touch.
Remove and allow to cool completely.
These store very well in a sealed container for up to a week.
For a little extra special try using a flavoured olive oil!
Subscribe to our newsletter
