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Once a week our intrepid designated-shopper ventures out, suitably gloved (trendy blue rubber), protectively scarfed, and armed with a very long list.

I haven’t been supermarket shopping for a month. Not since my trip to prepare for my homecoming brood. I returned that afternoon ashen and visibly shaken. Quite traumatised, in-fact, by the row-after-row of empty shelves that had accosted  me. The long-and-the-short is that my ‘captive tasters’, aka the brood, have banned me from shopping and chained me to the cooker! Don’t worry it’s the best place for me.

‘Shopping-day’ has, surprisingly, turned out to be a highlight of my week (possibly because I don’t have the stress of doing it myself). It has developed a routine and a rhythm that I hadn’t anticipated. Like the small Bees busily nest building  under our porch, we each have a task.  Tiff – designated-shopper extraordinaire – is up unusually early. Rigged-out with protective wear, the list, and a plentiful supply of bags, she is eager to get out.  

Its my job to thoroughly clean the kitchen in anticipation of the returning booty and then to unpack, disinfect packages and store it all away. I like to take my time. The cadence is slow and mindful. In an orderly manner each item is placed with a family of similar goods; fresh veg in one huddle, salad items in a another, dry goods, spices, cheeses – you get the picture. As each item is carefully handled, grouped and stored, my mind is bright and busy creating mouth-watering menus for the week ahead.

Invariably though we leave something off our list. This weekend it was cheese crackers. Happily they are very easy to make and delicious in their intended use with cheese, or extremely moreish as little salty-sweet treats topped with butter and honey (and eaten while no one else is looking).

Stay Safe Stay Well  

Thyme and Pepper Crackers for cheese

Ingredients

Makes 24

1 teaspoon cracked black pepper

1 teaspoon flaked salt

1 teaspoon thyme leaves (you can substitute chopped rosemary leaves)

150g plain flour

1 teaspoon caster sugar

80ml water

2 tablespoons olive oil

Method

Mix the pepper, salt and thyme together in a small bowl.

Put the flour, sugar and half of the pepper mix into a large mixing bowl.

Mix the olive oil with the water, add to the flour and mix well, with a fork, to combine to a soft dough.

If the dough becomes sticky then flour your hands well and use them to shape the dough into a neat ball.

Loosely cover the dough and leave in the fridge for about 20 minutes to allow the gluten to soften. This will make it easier to roll.

Heat the oven to 220c/200fan/gas 7

Line a baking tray with parchment paper.

Lightly flour a work surface and roll the dough into a neat square or oblong to the thickness of a £1 coin. Cut into 24  equal pieces using a pizza cutter.

Place the biscuits onto the prepared tray and brush each with a little water using a pastry brush. Sprinkle the remaining herb, pepper and salt mix over the top.

Using a fork to prick each biscuit in the centre, this prevents them from rising unevenly.

Bake in the hot oven for 12-15 minutes or until lightly golden.

Cool and store in an airtight tin.

Happy Cooking