Chickpea crackers

Ingredients
1 cup chickpea flour
2-3 Tbsp olive oil
3-4 Tbsp water
½ tsp baking powder
1 tsp salt
Additional options -1 tsp dried rosemary and/or  1 tsp caraway seeds - bruised

Top with 1 or more of the following:
dukkah, bruised cumin or caraway seeds, dash of turmeric, course salt, sesame seeds

Method
Preheat the oven to 180 C and line a large baking tray with baking paper.
Place flour, salt, baking powder and the oil in a food processor and process until the mixture resembles wet sand or simply mix by hand.
Add the water 3 tbs at first and the 4th if necessary, and process until the mixture forms a ball.
Gently knead until smooth then roll or flatten to 5mm thick or less. Use a cookie 5cm cooky cutter to cut into shapes or hand cut to whatever shape you like.
Bake on lined baking tray. Sprinkle with whatever topping you prefer then gently press it into the surface of biscuits.
Bake for 15 minutes, or until golden around the edges.
Place on a cooling rack to cool completely before placing in an airtight container, if not serving immediately.

Chook's note: I prefer using dried rosemary as I find the oil from the fresh rosemary can be a little astringent. These have a texture akin to oat cakes and can also be a little mealy so if you like oat cakes you'll love these!
Great served with double brie, fig and preserved lemon or ........