Dock seed crackers

Equipment:

• Baking tray
• Baking parchment or silicone baking mat
• Dehydrator or oven

Ingredients:

• 40 g dock flour
• 3 tbsp acorn starch, cornflour, or 25 g fine cornmeal
• A tiny pinch of kosher salt
• 240 ml (1 cup) water
• 1 tbsp cooking oil
• 1½ tsp maple syrup
• 1 tsp lightly toasted sesame seeds (optional, for garnish)

Instructions:

1. Toast the Dock Seeds
   • Preheat your oven to 150°C / 130°C fan / Gas Mark 2.
   • Lightly toast the dock seeds in a dry pan over medium heat for a few minutes. Grind into flour if not already prepared.
     
2. Mix Ingredients
   • In a small saucepan (about 1-litre capacity), combine dock flour, starch (or cornmeal), kosher salt, water, cooking oil, and maple syrup.
   • Whisk thoroughly to combine.
     
3. Cook the Paste
   • Place the saucepan over medium-high heat and bring the mixture to a simmer.
   • Stir continuously until it thickens into a paste and the starch is fully activated.
     
4. Spread the Paste
   • While warm, spread the paste thinly and evenly onto a baking tray lined with baking parchment or a silicone mat. Aim for a single, uniform layer.
     
5. Bake the Crackers
   • Bake at 150°C / 130°C fan / Gas Mark 2 for approximately 45 minutes, or until the crackers are dry, brittle, and crisp.
     
6. Cool and Store
   • Let the crackers cool completely before breaking them into pieces.
   • Store them in an airtight container in a cool, dry place. They will remain fresh for weeks.
   • To refresh, place in a warm oven at 120°C / 100°C fan / Gas Mark ½ for 10 minutes.