Step 1

Preheat oven to 180 C (350 F). Prepare a large baking tray by lining with baking paper.

Step 2

Combine all dry ingredients in a mixing bowl.

Step 3

Slowly add the 1/2 cup water, mashing it in to the ingredients as you go so your "dough" forms.

Step 4

Scoop the mixture out on to your lined baking tray. Now, using the back of a spoon (and your fingers - I find it's easiest to use your fingertips, slightly wet), press and smooth the mixture out so it is no more than 5mm thick, like a giant thin pancake. This requires some patience and pushing the dough back together if it breaks up a bit. But getting it nice, even and thin ensures crunchy crackers, and won't take you that long.

Step 5

Using a sharp knife, deeply score/cut your dough along desired cracker shapes. This will ensure you can break the end result into nice tidy pieces.

Step 6

Bake in the oven for approximately 30-35 minutes (check to make sure they are not burning).

Step 7

Remove from oven and allow to cool completely, then break into crackers.

Step 8

Store in an airtight container for up to two weeks.