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Message: <blockquote data-quote="Lakeslover" data-source="post: 2628441" data-attributes="member: 541354">I make these once a week. In an airtight container they last about a week, if I can resist them this long.to this basic recipe I add black pepper, dried rosemary and dried thyme. This makes two baking trays around A4 size. Once I have rolled it out I sprinkle salt, black pepper and sesames seeds on top on roll over to embed them in the dough. Cook for 6 mins, turn and give them another 6 mins. Sometimes it looks overdone but they are just right then.so simple but great to dip into taramasalata, baked Camembert, Morrisons whipped feta. Or take in an airtight container for lunch with cheese/cold meats/olives for that crunch.[URL unfurl="true"]https://thebigmansworld.com/keto-crackers/[/URL]</blockquote>

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