These Christmas crackers may not go bang, but they're certainly packed with flavour! Whether you opt for rosemary and sea salt, chilli and fennel, or pesto and Parmesan, these crisp, moreish crackers make the ideal Christmas edible gift idea.
- Preheat the oven to gas 4, 180°C, fan 160°C, then grease 3 large baking trays with olive oil.
- In a bowl, mix together the flour and a pinch table salt. Add the olive oil and stir with a fork. Gradually add 100ml cold water while continuing to stir until it forms a ball of dough – it will feel quite dry at this point, but you will be adding more moisture with the different flavourings.
- Split the dough into 3 balls. Push a dent into the middle of each ball with your fingertips. Put the milk and rosemary into the dent of one of the balls, bring the sides over and knead so the liquid is absorbed and the rosemary is evenly distributed. Repeat this kneading technique with the second ball of dough, adding the chilli flakes, treacle and fennel seeds. Repeat again with the third ball of dough, adding the pesto, spinach and ¼ tsp black pepper.
- Roll out each ball of dough on a lightly floured surface, making sure they are as thin as possible, and cut each into 14 rectangles measuring about 8 x 6cm. Transfer to the greased baking sheets. Sprinkle the sea salt flakes over the rosemary biscuits and the Parmesan over the pesto biscuits. Bake for 12 mins, or until crisp and golden. Cool on wire racks. Divide the different flavours of crackers equally for packing and gifting. The biscuits have a shelf life of 1 week, but you can make the dough in advance, double wrap each type in clingfilm and freeze. Defrost overnight in the fridge when ready to use.
Freezing and defrosting guidelines (raw dough only)
Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before continuing with the recipe.
See more Christmas baking recipes for kids