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Preheat the oven to 160 C / 320 F.
Mix all the ingredients together by hand or with a paddle attachment of a stand mixer.
Turn out the dough onto a lightly floured surface. Roll out with a rolling pin and cut into 4 equal parts. Take one piece to work on and set the other 3 aside.
Roll the dough out into a roughly rectangular shape until a bit thinner than pie crust - about 2-3mm. Trim the top and bottom edges and then cut the dough into strips approximately 1/2 centimeter thick and 9 cm long.
Lay out the strips onto a baking tray and apply water or eggwash and seeds if using.
Bake in preheated oven for 12 minutes or until golden.
Repeat with remaining dough. At the end combine then roll out all the scraps and cut them freehand into strips.