Sardine & Smoked Paprika Crackers

Combine flour and salt in a mixing bowl. Add cold butter cut into small cubes and work with your fingertips until the mixture resembles coarse breadcrumbs with pea-sized pieces remaining.

Crack the egg into a small bowl, beat lightly with a fork, then drizzle over the flour-butter mixture. Stir with a fork until the dough begins to clump together.

Turn the dough onto a clean surface and press it into a cohesive ball — do not knead. Flatten into a disc, wrap in plastic wrap, and refrigerate for 20 minutes.

While the dough chills, drain the sardines and transfer to a bowl. Flake with a fork, removing any small bones. Mix in the smoked paprika and remaining salt until evenly distributed.

Preheat your oven to 180°C (356°F). Line two baking sheets with parchment paper.

On a lightly floured surface, roll the chilled dough as thin as possible — about 2mm thickness. The thinner the dough, the more delicate and crisp the crackers will be.

Brush the dough surface lightly with olive oil. Spoon small amounts of the sardine mixture evenly across the surface, pressing gently.

Using a sharp knife or pastry wheel, cut the topped dough into 3cm squares or rectangles. Transfer to the prepared baking sheets, spacing 1cm apart.

Bake for 15-18 minutes, rotating the pans halfway through, until the edges are lightly golden and the sardine topping has crisped slightly. The crackers should feel firm when gently pressed.

Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack. Serve at room temperature for maximum crispness.