These crackers are crisp, so one dough ball - divided, stretched and rolled very thinly - will go a long way, serving up to 10 with ice-cream
Makes 3 sheets of crackers
Finely grated zest of 1 lemon 1 tsp ground cinnamon 100g golden granulated sugar 1 dough ball (from Pizza dough recipe), at room temperature Extra virgin olive oil, to stretch and roll the dough
Step 1) Pre-heat the oven to 200°C, gas mark 7. Pulse the lemon zest, cinnamon and sugar together in the small bowl of a food processor for about 20 seconds. Divide the dough into three pieces.
Step 2) Keeping the other two pieces covered and using oiled hands, stretch one piece of dough out into a rough square until it is about 1cm thick. Roll the square out further between two large, lightly oiled sheets of greaseproof paper or silicone baking mats, using firm pressure until the dough is so thin you can almost see through it. You should have a rough rectangle.
Step 3) Transfer the dough and sheets or mats to a baking sheet. Carefully peel away the top layer. Dredge the dough’s surface with sugar and bake the whole wafer on the lower layer of paper for 10-12 minutes until pale brown and crisp. Cool before breaking into uneven shards. Repeat with the remaining 2 pieces of dough. Dredge with sugar and serve with ice cream and berries. The wafers may be made up to 3 days in advance and stored in an airtight container in a cool place.
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