150g cooked or canned Puy or dark green speckled lentils, drained
100g wholemeal flour (or a 50/50 blend of plain and wholemeal flour), plus extra to dust
50g butter, softened
1/4tsp freshly cracked black pepper
2tsp caraway seeds
Method
Preheat the oven to 180C/ 160C F/Gas 4 and line a baking sheet with baking paper.
In a food processor, blend the lentils to a smooth paste. Mix the lentil paste with the flour, butter, pepper and half the caraway seeds, adding a little water to bring the dough together, if needed, then roll into a ball.
Put the dough ball on a lightly floured surface and roll it out to 2-3mm thick. Sprinkle with the remaining caraway seeds and some sea salt flakes and press into the dough.
Use a knife or pizza wheel to cut the dough into shapes of your choice and put the cut crackers on the prepared baking sheet, leaving a bit of space between each one. Bake for 12-15 minutes or until the edges are golden brown and they are cooked through and dry.
Allow the crackers to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container.
Recipes and photographs taken from One Pan Beans by Claire Thomson, photography by Sam Folan (Quadrille, £20).
