Ingredients:
- 200 g of flour (you can also use a cereal mix)
- 100 g of water
- 1 tablespoon of extra virgin olive oil
- A pinch of fine salt
- Coarse salt to taste
- 11 Herbs Peperita
- ½ teaspoon of Chilisecret
Preparation:
Start by creating a well with the flour on a work surface. Add the fine salt and gradually incorporate the water, mixing with your hands. When the dough starts to come together, add the extra virgin olive oil, 11 Herbs, and half a teaspoon of Chilisecret, continuing to knead until you have a smooth, lump-free ball.
Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes. This step will help make the dough more elastic.
Once rested, roll out the dough with a rolling pin to about 2 mm thick. Cut the rolled dough into pieces of your desired shape and size using a smooth knife, a pastry cutter, or cookie cutters.
Prick the surface of the crackers with a fork to prevent them from puffing up during baking. Lightly brush with water and sprinkle with a handful of coarse salt.
Bake at 180°C for about 15 minutes, or until the crackers are golden and crispy.
Once cooled, store the crackers in an airtight container for a few days.
