Seeded crackers
Homemade crackers differ from shop-bought ones in one respect: you can roll them as thin as your patience allows. Thinness is everything — 2 mm dough gives crunch, 3 mm gives a biscuit. Rolling between two sheets of paper solves the sticking problem.
Your own work in that: 0 min.
- Dough 8 min
- Rolling 12 min
- Baking 22 min
- Cooling 8 min
Step by step
0 / 5 doneBring the dough together
Mix both flours with the salt and the sesame, pumpkin and sunflower seeds (keep the caraway and flaky salt for sprinkling), then pour in the oil, honey and water. Knead briefly — 1–2 minutes, just to combine. Developing gluten is not the point here: the longer you work it, the harder the crackers.
Ingredients: 200 g plain flour · 80 g wholemeal flour · 60 ml olive oil · 110 ml water · 1 tsp salt · 1 tsp honey
TipThe dough should be firm but not dry. If it crumbles, add a spoonful of water.
Roll it between paper
Divide the dough in two. Roll each piece between two sheets of baking paper to 2 mm — it should be almost translucent, and one piece will cover roughly a whole tray (about 30×40 cm). Peel off the top sheet and leave the dough on the bottom one.
Ingredients: 200 g plain flour · 80 g wholemeal flour · 60 ml olive oil · 110 ml water · 1 tsp salt · 1 tsp honey
TipPaper instead of flour: nothing sticks and the dough does not dry out from dusting.
Two millimetres — thin enough to see the seeds through the dough.Score and sprinkle
Score the dough into rectangles of about 5×8 cm with a pizza wheel — do not separate them, they break apart easily after baking. Spritz with water, sprinkle with flaky salt and caraway and press lightly with the rolling pin.
Ingredients: 40 g sesame seeds · 40 g pumpkin seeds · 40 g sunflower seeds · 1 tsp caraway seeds · 1 tsp salt
Scored before baking — afterwards you simply snap them apart.Bake until golden
Slide both sheets of dough onto two trays and bake them together at 180°C fan for 18–22 minutes, swapping the trays halfway, until the edges brown (without a fan, bake the trays one after the other at 190°C). The outer crackers colour faster — after 15 minutes lift out the finished ones and give the rest longer.
Ingredients: 200 g plain flour · 80 g wholemeal flour · 60 ml olive oil · 110 ml water · 1 tsp salt · 1 tsp honey
Uneven browning is normal — take them out in batches.Cool completely
Move to a rack and cool for 8 minutes. Warm crackers are soft and only crisp up once cool — do not judge them straight from the oven.
Ingredients: 200 g plain flour · 80 g wholemeal flour · 60 ml olive oil · 110 ml water · 1 tsp salt · 1 tsp honey
Before you start
Storage
They keep 2 weeks in an airtight jar. If they soften, put them back at 160°C for 5 minutes and they crisp up again.
Cheese version
Add 60 g of grated parmesan to the dough and halve the salt. The crackers will be darker and brown more strongly.
Choosing seeds
Linseed, poppy and nigella all work. Chop large seeds — rolled at 2 mm they tear the dough.
