Spicy polenta crackers

1) In a food processor, fitted with the blade attachment, add the dry ingredients and pulse 3 times for 2 seconds each. Add in the milk and the butter and pulse for 10 second intervals, 4 to 5 times, or until a dough starts to form. If the dough seems crumbly, and not binding, drizzle in a few drops of the water, a little at a time, until it binds.

2) Turn the dough out onto a lightly floured board and knead a few times. Divide in half, cover with cling film and leave to rest at room temperature for 10 minutes. Preheat the oven to 190C/Gas 5.

3) Put a silicone baking mat on your work surface and roll the dough into a rectangle, about 15cm by 23cm and 0.5cm thick. Evenly trim the edges, adding back any trimmings to the second portion of dough.

4) Cut 5cm strips with a knife, but leaving the dough in place. Then cut diagonals to form triangular pieces, 5cm on their long side. Repeat, gently transferring them to a baking sheet fitted with a silicone baking mat, spacing them 2.5cm apart. Repeat with the second half of dough.

5) Bake for 9 to 12 minutes, checking carefully after 9 minutes. The crackers will start to turn golden. Remove from the oven and leave to cool. Store tightly covered for up to 3 days.