Eating In

150g plain flour (or mixture of various flours)
60g unsalted butter
3 tsp olive oil
60g mixed seeds
1 tsp bouillon powder (or salt)
½ tsp ground black pepper
100 ml chilled water
Pulse the flour and butter in a food processor until you have a fine breadcrumb texture. Add the other ingredients apart from the water and pulse until well mixed. You can grind the seeds up separately before adding them. Continue to pulse, adding the water gradually until you have a sticky dough. Turn it out onto a well-floured board and knead lightly.
Divide the dough in two and roll each out between two sheets of baking parchment to a thickness of 3 or 4 mm. Oil the top sheet first so it is easy to peel off. Divide the dough with a knife or pizza cutter into crackers and bake on the bottom parchment at 180°C for 15 minutes. Remove from the oven, reduce the oven to 100°C replace the crackers and leave to completely dry out – 1 hour plus. The crackers can be flavoured with anything you like: parmesan cheese, rosemary, chilli and so on.