Place all of the ingredients in a bowl and mix till well combined.

Roll into a smooth ball and wrap in clingfilm before placing in the fridge for at least 30 minutes. The dough can be left in the fridge for up to 1 day.

Preheat the oven to 180ºC (fan) and line 2 baking sheets with baking paper.

Cut the dough in half and wrap the remaining dough in the cling film to avoid it drying out. Cut the dough you are working with in half again.

IF MAKING CRACKERS:
Using a rolling pin, roll the dough as thin as possible.

I use a round cookie cutter to cut the crackers into circles but you can make them any shape you like.

Carefully place the crackers/breadsticks onto the baking sheets and either lightly brush or spray with water before sprinkling the salt flakes or nigella seeds.

Place in the oven and bake for about 15 mins, or until they are a light brown colour. (Check after 12-13 minutes)

Whilst the first batch is cooking you can start preparing the second batch so they are ready to go in the over as soon as the first batch comes out.

Place on a cooling rack and repeat the process with the remaining crackers/breadsticks.