Crackers are so versatile - serve them with your favourite cheese and relish, or with a tasty dip or spread!
A light brush with olive oil and a sprinkle of rock salt makes these crackers beautifully crisp and salty.
Makes around 50 crackers
1 cup white spelt flour
1/2 cup wholemeal spelt flour
2 tbsp black sesame seeds*
2 tbsp white sesame seeds
1/4 cup olive oil + 1 tbsp extra for brushing
1/2 cup tepid water
1 tsp rock salt + 1/2 tsp for sprinkling
Pre heat oven to 180°C and line two baking trays with baking paper. Place all ingredients into a food processor and process until well combined. Divide the dough into four balls, roll each one into long thin strips (you should be able to fit two alongside each other on one tray). With a sharp knife gently score the sheets of rolled out dough into cracker sized squares. Lightly brush the dough with the extra olive oil and sprinkle with rock salt. Bake for 15-20 minutes or until golden brown. Keep in an airtight container for 1 week.
* Just use four tbsp of white sesame seeds if thats all you have, or poppy seeds in place of the black sesame seeds.