Heat oven to 180 degrees C/160 degrees C fan) Gas Mark 4
200g/3 1/2 oz Self raising flour
25g/1 oz chilled and cubed butter
1/4 tsp salt
1/2 tsp poppy seeds
2 tblsp cold water
These crackers can be made up to two weeks ahead
Prepare a baking sheet by lining with baking parchment
Put Self Raising flour cubed butter salt and poppy seeds into a food processor and blitz until the mixture resembles find breadcrumbs. Add cold water and pulse to make a soft but not sticky dough (add some more water if mixture too dry).
On a lightly floured surface roll out the dough until it is 2mm thick then cut 6cm/2 1/3 inch squares re-rolling trimmings as necessary (You may need to cover and let trimmings rest for ab out 5 minutes before re-rolling.
Place on the lined baking sheet no need to leave space between the crackers and bake for 10-15 minutes or until the crackers feel dry (they ay still feel soft but will harden up when cooling). Transfer to a wire rack and leave until completely cool. Makes about 24 crackers.
Serve with Pan De Higo, some cheddar, some Cranbrillo