Sprinkle rye flour on the work surface, put the dough in the centre and sprinkle a little flour on top. Roll out the dough as thinly as possible. Put the dough on the baking tray, pierce the surface with a fork or a needled roller and then cut into 60cm squares using a metal dough scraper or a pizza wheel. Remove the excess dough from the tray and this can be rerolled to make further biscuits. Brush the crackers with oil and sprinkle some more herbs on top.

You can bring all the off cuts together and reform. If the mixture is too dry then add a sprinkle of water and mix into the dough and re-roll.

The quantity here will fill at least 2 baking trays.

Bake at 160°C for 12 minutes. Baking time does depend on the thickness of the rolled out dough and could take 4 or 5 minutes more. The biscuit will not be crisp until it cools down. Place the warm biscuits on a cooling rack and allow to cool. If when cooled, they are not crispy then heat the over to 140°C and put the biscuits back in the over on a tray for a further 5 or 6 minutes.