Niter Kebah

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine your base dough or batter ingredients and add a generous pinch of ground cinnamon and freshly grated nutmeg, mixing thoroughly until the spices are evenly incorporated.

Turn the dough out onto a lightly floured surface and roll it out as thinly as possible, aiming for about 1/8 inch thickness to ensure a crisp final texture.

Using a sharp knife or pastry cutter, score or cut the rolled dough into small bite-sized squares or rectangles of uniform size.

Transfer the cut pieces carefully onto the prepared baking sheet, spacing them slightly apart to allow even heat circulation.

Bake in the preheated oven until the crackers are golden brown and fully dried through, checking periodically to prevent burning.

Remove the baking sheet from the oven and allow the crackers to cool completely on a wire rack; they will continue to crisp up as they cool.

Once fully cooled, store the Niter Kebah in an airtight container at room temperature to maintain their crispness and shelf stability.