(Recipe based on this one)
225gr plain flour (plus a little extra for rolling)
Large pinch of table salt
Large pinch of caster sugar
Small pinch of ground black pepper
15 wild garlic leaves, washed and patted dry (around 50gr)
3tbsp melted butter
1, In a large bowl, sift the flour with the salt and sugar.
2, Rip the wild garlic leaves into pieces and grind them in a mortar and pestle with the melted butter until you have a thick paste. Alternatively, you can stick them in a blender with half of the water and pulse until you have a bright green paste.
3, Pour the wild garlic paste into the bowl with half the water (if you didn’t use it before) and stir well. Gradually add in the remaining water and keep on bringing the dough together until it comes into a green ball of dough. You might not need all of the water, or you may need a little bit more. I made a batch of these in my stand mixer and the dough came together really quickly if you’re feeling lazy.
4, Preheat your oven to 220o/c and line two baking sheets with greaseproof paper.
5, Dust your worktop with a little flour and divide the dough in half. Roll the dough out with a rolling pin until it is 5-3mm thin. Cut into pieces. You can either measure and cut or just go ham with a pizza cutter (a la moi).
6, Pop the crackers on the lined baking sheets and prod each one with a fork a couple of times so they don’t puff up. You can sprinkle them with a little more salt here if you fancy.
7, Bake for 10-12minutes or until they are just going golden.