Cooking in a 200c fan bake oven. first try on top shelf.
when second tray is ready to be cooked. Move top try to bottom shelf of oven. then move up middle as it cooks to light brown but firm to touch cracker.
Each tray will take at least 30 minutes to cook.
About the Recipe
A taste of Pitcairn from Meralda's kitchen.
1 cup Rye flour
1 cup Whole meal flour
1 cup Rice flour
3/4 cup Manioca flour
7 cups white Regular flour
7 teaspoon Baking powder
1 heap teaspoon salt (Himalayan salt)
200 gram Butter
200 gram Kremelta
1 1/2 cup Rice brand oil
2 cups water
In a saucepan melt Butter and Kremelta. remove from flame.
In a large mixing bowl add flours, Baking powder and salt. Mix with large spoon.
Add oil to pot of melted Butter and Kremelta. Add water to the mixture in your pot.
pour over flour mixture in your bowl and stir well with spoon.
if a little dry add a little water but dont get too wet
Knead really well until all mixed together.
Cut up dough into 3 or 4 portions. Wrapped each portion in Glad wrap and store in fridge for an hour.
On an ungreased baking tray roll out portions of pastry until tray is covered. I place the glad wrap over the pastry as I roll so that the pastry dont stick to the rolling pin making it about 3mm thick.
With a knife slice quickly into potions.