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For the thyme crackers, finely chop the thyme and dice the butter. Combine the remaining ingredients in a mixer until it forms a dough, but do not over mix. Divide into 6 balls. Cover in cling film and chill for 1 hour
3 tsp baking powder
1 tsp Cornish sea salt
350g of plain flour
90g of unsalted butter
5 sprigs of fresh thyme
140ml of water
Remove the dough from the fridge an allow to come to room temperature. Roll the dough through a pasta machine, starting at the widest setting and working it down to setting 2. Cut into long, thin triangles, and place on a non-stick baking sheet
Bake in a preheated oven at 180°C/Gas mark 4 for 12 minutes. Cool and store in an airtight container until ready to serve
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