Tilly makes Oat and Spelt Crackers to share with the Mermaids

Ingredients:

160g white spelt flour plus extra for dusting

125g oatmeal (you can food process oats to make oatmeal)

1/2 teaspoon baking soda

1 tablespoon of rapadura sugar

125g cold unsalted butter, chopped

150ml yoghurt

Combine the flour, oatmeal, baking soda, sugar and pinch of sea salf in a bowl and whisk up to break up any clumps. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. I did this once by hand and once in food processor and couldn't really tell the difference. I had to move the mixture to a bowl after the processing for the next bit so a bit more washing up.

Add the yoghurt. unsing a rounded knife (I used a normal one) cut the yoghurt through the flour mixutre until the dough just comes together into a ball. Shape into a disc, wrap in cling wrap and put in fridge for 1 - 2 hours.

Preheat oven to 180c

Roll out chilled dough on lightly floured surface and roll out to 3mm thick, place on baking tray and refrigerate for 5 - 10 mins til firm.

Using a 4.5 cm cookie cutter ( i used a glass) stamp out rounds and place them on baking trayslined with baking papaer. Put in fridge for 5 min if its really warm before putting in oven.

Bake for 15-20 mins or until lightly golden. Cool slightly on trays and then transfer to wire rack t cool completely. Will store in airtight container for 2 weeks or until scoffed by small hands.