* Sprinkle lightly with sea salt, sesame seeds or poppy seeds and roll it in gently before cutting;
* Add a teaspoon or two of finely chopped rosemary to the dough and sprinkle with grated parmesan cheese before baking;
* Add around ¼ cup grated sharp cheddar to the dough mixture.
You can also swap the white flour for any combination of flour/s you prefer.
Basic Cracker Recipe
2 cups of plain flour
¼ teaspoon salt
2 tablespoons softened butter
approximately 1 cup of milk
1. Preheat oven to 150'C/ 300'F.
2. Add the salt to the flour, and in a mixing bowl or food processor, cut the butter in until the mixture looks like fine breadcrumbs.
3. Slowly mix in enough milk to form a soft, but not sticky, dough.
4. Divide the dough into two or three portions and roll out one at a time, until paper thin. You can do this on a lightly floured workbench, or you can do it straight onto a large, ungreased cookie sheet, as I do. This recipe makes enough for my two 10" x 15" trays, so divide your dough accordingly.
Tip: If you have trouble rolling the dough into the corners with your rolling pin, try using a small but sturdy jam jar.
5. Using a sharp knife or pizza roller, cut the dough into crackers. Prick each one two or three times with a fork and transfer carefully to the cookie sheet if you rolled it out on your bench.
6. Bake for 15-20 minutes, until lightly browned and crisp. Allow to cool on the tray and then store in an air tight container for up to a week.
Edited to add an update: I am now successfully freezing this dough, shaped into a log and wrapped in foil. I thaw it just enough to enable cutting, slice it very thinly into rounds (which is easier to do when it is still partially frozen), and bake immediately for slightly longer than the original recipe. Super!