Place all the ingredients into a large bowl and mix to combine thoroughly. I find using my hands the best way to do this. Cover with cling-film and refrigerate for 30 minutes.
Preheat your oven to 180°C. Line two oven trays with baking paper.
Dust your bench-top with a little flour and roll portions of dough into long lengths around 5 cm and 1½ cm thick. Cut roughly 6 cm lengths diagonally to make rough diamond shapes. Place onto prepared trays allowing space between each one for spreading.
Cook for 15 minutes, or until golden. Allow to cool on a wire rack.
Store in an airtight container for up to 3 months.
