Olive Oil Polenta Crackers ( Dan Lepard)

    These are really crispy and snappy crackers..

We had it all in the same day,  too good.

Recipe: Dan Lepard (The Guardian)
Ingredient
25g uncooked polenta or coarse cornmeal
1 tsp honey
50ml olive oil
300g plain flour, plus more for rolling
1/2 tsp baking powder
3/4 tsp salt

30g dough, roll out thinly into slipper shape...

Brush with water and ready to be baked...

Method
1.  Pour 75ml boiling water over the polenta, stir and leave to swell for 5 minutes. Stir in honey and oil. Tip the flour, baking powder and salt into a bowl, add polenta and about 50ml cold water, mix to a dough.

2.  Knead for 10 to 15 seconds until smooth, wrap well and leave for 15 minutes so to make it easier to roll.  Pinch 30g dough each, roll very thinly into slipper shapes, lay on a tray lined with parchment paper. Brush with water and bake at pre-heated oven 200C, 10 to 12 minutes, until golden and crisp.