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Combine topping ingredients; set aside
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Add cheese, flour, oregano, salt and pepper to bowl of food processor; pulse to combine (or do this by hand)
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Add oil; pulse until consistency is like wet sand
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Add enough water for dough to come together
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Form dough into two disks; wrap with cling film, refrigerate for several hours or overnight
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Heat oven to moderate 325°F, 160°C, gas mark 3
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Working with quarter of dough, use rolling pin or pasta machine to roll dough to 1/8 inch (3 mm) thick (if using pasta machine, ensure dough is well floured)
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Cut dough strips into cracker shapes using cookie cutter
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Transfer to parchment lined cookies sheet; sprinkle with the spice mixture
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Bake for 20-25 minutes until medium golden brown; store in an airtight container
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Best eaten within three days (I froze a few bags of them and they also kept in the cupboard, tightly sealed, much longer than three days!)