Step 1

Pre-heat oven to 220 C.

Step 2

In a bowl, put the flour, sugar, salt and rosemary. Mix well.

Step 3

Then add water and oil. Mix well.

Step 4

Take a piece of baking parchment which is just a bit bigger than the baking tray and lightly dust it with flour.

Step 5

Turn the dough out onto the baking parchment and roll it until it is 3mm thick. If the dough is sticky, dust with more flour. You can trim the edges if you want - these will cook quicker as they are a bit thinner.

Step 6

Using a pizza cutter or a blunt knife, cut the dough into small squares (or size of choice). Brush the squares with some water and sprinkle with more sea salt on. Then prick each square a few times with a fork.

Step 7

Place the dough (still on the parchment) on to a baking tray and put in oven.

Step 8

Bake for around 15 minutes. The crackers should be golden once ready. They may need another 5 minutes longer.

Step 9

Heat the oil in a pot with a medium heat. Then add the shallot and sea salt. Cook for around 5 minutes or until the shallot is soft.

Step 10

Stir in the garlic and caraway seeds, cooking for another minute.

Step 11

Add the carrots, veg stock and chili flakes. Bring to the boil and simmer with a lid on for 15-20 minutes until carrot is soft.

Step 12

Drain the carrots and reserve the liquid.

Step 13

Blitz the carrots to a smooth puree. Then add a bit of the reserved liquid 1 tablespoon at a time until you have the desired consistency for the dip. Dip can be kept in the fridge until ready to serve.

Step 14

Spoon dip on to crackers, and top with herbs to garnish.