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.