Quick and Easy Crackers

Ingredients

• 2 tablespoons butter unsalted cold
• 1 cup self raising flour 
• 4 tablespoons buttermilk 
• 1 teaspoon poppy seeds 
• 2 teaspoons sesame seed 
• 0.3 teaspoon pepper 
• 2 teaspoons rosemary leaves fresh finely chopped
• 1 tablespoon olive oil extra virgin extra-virgin for brushing
• 1 serving sea salt for sprinkling
• 0.3 cup parmesan fresh finely grated
• 1 teaspoon oregano dried

Equipment

• bowl
• baking sheet
• baking paper
• oven
• wire rack
• spatula
• rolling pin

Directions

1. Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
2. Cut butter into small cubes. In medium bowl, coat butter in flour, then smash it between your fingers until well integrated and about the size of peppercorns.
3. Decide if you are making seeded, rosemary or Parmesan-oregano crackers. For seeded crackers, stir in poppy seed, sesame seed and pepper. For rosemary crackers, stir in rosemary. For Parmesan-oregano crackers, stir in Parmesan cheese and oregano.
4. Pour in 3 tablespoons of the buttermilk, and stir with fork.
5. Add more buttermilk, a tablespoon at a time, until the dough just holds together.
6. On work surface sprinkled with flour, roll out dough with rolling pin sprinkled with flour to about 1/16 inch.
7. Cut crackers out of the dough, about 5 inches long by 1 inch wide.
8. Place on cookie sheet using spatula. If making rosemary crackers, brush with olive oil, and sprinkle with coarse sea salt.
9. Bake 25 to 30 minutes or until crackers are brown.
10. Remove to cooling rack to cool before serving.