Especially if you have a pasta rolling machine, these homemade crackers are great, but don’t by any means be put off if you don’t have one, because they can just as easily be rolled between two sheets of baking paper with a rolling pin. I also love that you can decide on the size by simply snapping off smaller or larger pieces. I always make them in larger shards because I like the way they look, but it’s not always about how things look on a plate next to cheese. Or so I’ve been told. And of course I’m going to shamelessly recommend searching out our delicious handmade cheese from All The Things to show off your homemade crackers. You saw that one coming.
Makes approximately 2 baking trays of cracker shards


2 cups unbleached spelt flour
1 tsp smoked salt
1 tsp baking powder
3 tbsp nutritional yeast
2 sprigs fresh rosemary, stripped
1/4 cup extra virgin olive oil
1/2-3/4 cup water, added in increments


Preheat oven to 180C and have 2 x baking sheets ready (mine are roughly 27cm x 42cm).

In a large bowl mix together the first 5 ingredients. Add the olive oil by drizzling it over the mixture as you continue stirring. You’ll end up with a rough crumble. Add the water in increments until the dough just pulls together. Don’t over work it.

Gather the dough into 6 even sized balls and roll into long shards using your pasta machine on a setting similar to what you would for lasagne sheets, or roll between 2 pieces of baking paper.

Transfer each shard onto a baking sheet and cook for 20-25 minutes until golden brown and slightly puffed.

Leave to cool on a wire rack to really crisp up before adding to a cheeseboard.  Store any extras in an airtight container. So good.