water- as required for making dough
In a food processor bowl,add plain flour,baking powder,sugar and onion salt.Pulse to mix them up well.
Add the butter and turn on the processor until the butter is rubbed in and the mixture resembles breadcrumbs.Add in the poppy seeds and blitz to mix up.
Add the oil , then begin to add the water slowly until the dough comes together.Gather the dough into a ball, wrap in clingfilm and chill in the fridge for half an hour.Once the dough has rested roll it out between two sheets of baking paper to about a 4mm thickness.
Preheat the oven to 170c fan.
Cut out the crackers using a small round cutter and place on a baking sheet lined with baking paper. Prick them with a fork and grate the Parmesan cheese over the tops.
Bake in the oven for 12-15 minutes until golden and cooked right through – check by flipping them over and checking the middle of the base, if it still looks a little doughy bob them back in the oven for another couple of minutes.
Once baked allow to cool for a short while on the tray before transferring to a wire rack to cool completely.
Store in an airtight container for up to one week.