2 cups plain flour
3 teaspoons baking powder
1 teaspoon caster sugar
1/2 teaspoon salt
6 tablespoons butter, chilled, cubed (85g)
2 tablespoons canola oil
100g poppy seeds (optional)
2/3 cup cold water
100g melted butter
Preheat the oven to 200°C
In a food processor add the flour, salt, sugar, baking powder and chilled butter. Pulse to combine. Add the poppy seeds.
Add the canola oil and pulse again.
Slowly drizzle the cold water in and pulse until the dough forms into a ball. Wrap in cling film and rest out of the fridge for 20 minutes.
Once rested, roll the dough out as thinly as you want it. The thinner it is the crispier the cracker will be.
Cut out the crackers with a cookie cutter of your preferred size.
Bake for 10 minutes, remove from the oven and then immediately brush with the melted butter and sprinkle with the coarse salt.
The butter sinks in to the hot crackers very quickly, so you need to be fast.
Cool on a rack then store in an airtight container.