Multi-seed savoury crackers

• Vegetarian

• Condiments

  • 1 tbsp Runny honey

• Baking & Spices

  • 3/4 tsp Salt (smoked or fleur de sel guerande if available, fine
  • 1 Seeds or spices, ground
  • 115 g Semolina
  • 55 g Sesame seeds
  • 230 g Wholemeal flour

• Oils & Vinegars

  • 3 1/2 tbsp Vegetable oil

• Nuts & Seeds

  • 55 g Flax seed
  • 55 g Pumpkin seeds, ground

Found on bbc.co.uk

Description

Ingredients

• 230g/8oz wholemeal flour
• 115g/4oz semolina
• ¾ tsp fine salt (smoked or fleur de sel Guérande if available)
• 55g/2oz sesame seeds
• 55g/2oz flax seed
• 55g/2oz pumpkin seeds – roughly ground
• 1 tbsp runny honey
• 3½ tbsp vegetable oil, plus extra for greasing
• ground seeds or spices of your choice (optional)

Directions

• In a large bowl, mix the wholemeal flour, semolina and salt together with the sesame, flax and ground pumpkin seeds.
• In separate bowl, whisk 210ml/7¼fl oz water with the honey and oil. Stir in to the dry ingredients and mix to a medium-firm dough.
• Knead the dough for five minutes. Return to the bowl, cover and set aside for 20 minutes.
• Preheat oven to 180C/375F/Gas 4. Line 2-3 baking trays with non-stick parchment.
• Oil the work surface and roll the dough out to a thickness of 3mm.
• Using a ruler and a sharp knife or pizza cutter, cut the dough into rectangles or diamonds, of approximately 5x15cm/2x6in. Place on to the prepared trays close together, but not touching.
• Spray the crackers with water. At this point you can add a topping if you wish (more ground seeds or spices). You can reknead any left-over scraps, but they will not be as successful as first kneading. Alternatively, put the scraps on a tray and bake them for snacking.
• Bake the crackers for 15-18 minutes. Turn the oven off, open the door for 30 seconds and close again. Leave the trays in the residual heat of the oven for 10-15 minutes for extra crispness. Transfer to a wire rack to cool.