Crispy Spelt Crackers with Buttermilk & Poppy Seeds

Combine all ingredients on a work surface and knead thoroughly with your hands to form a smooth, elastic dough.

Wrap the dough in cling film and let it rest in the refrigerator for about 30 minutes.

Preheat the oven to 180 °C top/bottom heat. Roll out the dough on a floured work surface to about 2 mm thin. Use only enough flour so that the dough does not stick. Cut out desired shapes or cut into squares with a pastry wheel.