1. Combine the flour, beer and vegetable oil (I prefer olive oil, although sunflower seed is also good) in one container and knead the dough. The dough was nice and elastic does not stick to hands. Then the author of the recipe suggests you put the dough for 30 minutes in the refrigerator. I'm usually in a hurry and skip this step, any difference in results is not noticed.

2. Take half the dough and roll out as thinly as possible directly on the baking paper. 3. Visually divide the resulting dough sheet in half. On one half of rolled dough spread leaves of parsley, or rosemary, or thyme or any other herb or spice that you like. 4. Then cover with this beauty the second half of the sheet, and roll out again to a translucent state, and thus our herbs are sealed between sheets of dough. Do not forget to add salt, I taste salt medium grind on these crackers.

5. Cut future the cookies as we like, put together with the baking paper on a baking sheet and put into preheated oven (180 degrees). 6. Further ensure, as soon as the crackers are browned, they are ready. In my oven this happened in 10 minutes. I have 2 baking trays with crackers from this quantity of ingredients. Bon appetit! :)