Crunch TIME!

These flaky, tasty crackers are ideal to serve to guests or to tuck into a lunchbox

Spelt poppy seed water crackers

1 Preheat oven to 200°C/180°C fan. Grease three oven trays. Line with baking paper.

2 In a food processor, pulse flours, baking powder and 1 teaspoon of the salt together. Add lard, then pulse to combine. With the motor operating, add the water in a thin steady stream until just combined. Add poppy seeds and half the thyme leaves, pulsing to combine.

3 Divide dough into three portions. Roll each between two lightly floured pieces of baking paper as thinly as possible. Cut into 4cm x 6cm rectangles with a fluted pastry wheel or knife. Re-roll trimmings to use up all the dough.