Today I have a recipe for you all that is moreish and delicious but is also cheap to make and really good for you!
These crunchy savoury crackers are a mix of sesame and linseeds with wholemeal flour, semolina and a dash of honey, salt, water and oil.
Just good honest wholesome ingredients!
That doesn’t mean to say they’re not as addictive as junk food though, between the hubby and I they were gone in a day and there were 60+!!
Depending on just how picky your young ones are, this might be a great one to get a few more good things into their diet and would be great for lunch boxes!
If you can, go to a well stocked Indian food shop for the seeds, you can buy them in bulk, about 500g or so, for the same price as a very small pack, 55g or so, in supermarkets!
I have heard people advise not to buy seeds and nuts in bulk as they go rancid quickly but I have never experienced that.
I just place a bag clip on the package or keep them in an air tight container in a cool place and that seems to prevent the problem.
For this recipe you will need quite a few baking trays and baking paper to cover each.
Sesame & Linseed Savoury Crackers
Makes 50/60+ approx
Ingredients
230g plain wholemeal flour
115g semolina
3/4 teaspoon ground sea salt, plus extra
82g sesame seeds
82g linseeds
1 tablespoon runny honey
3 1/2 tablespoons vegetable oil, plus extra
210ml lukewarm water
Method
In a large bowl, combine the wholemeal flour, semolina and salt.
Add in the seeds and mix well to incorporate.
Place the lukewarm water into a jug and add in the honey and oil.
Stir, then pour into the dry mixture and mix to make a pastry like dough.
Knead the dough until the stickiness of the dough has gone and it feels firmer, about 5 minutes.
Don’t be tempted to add more flour!
Cover the dough and let it rest for 20 minutes at room temperature.
Preheat your oven to 180oc.
Rub your work surface with vegetable oil and take some of the dough.
Roll it out until it is as thin as a credit card then trim the sides so you have a rectangle, I used a pizza cutter for all the cutting but you could use a knife.
Next, make your rectangle of dough into smaller rectangles about an inch wide and a length of your choosing, about 4″ is best.
Arrange slightly apart on a baking sheet on a baking tray and grind over a little more sea salt.
Continue this process, keeping the dough not being used covered as not to dry it out, until the dough is all gone then place them in the oven for 10-15 minutes, depending on the power of your oven.
Once they are slightly golden brown on the edges, take them from the oven and leave them on the baking trays for 15 minutes, ensuring they stay crispy.
Transfer to cooling racks and once cool, place in an air tight box and try not to succumb to these moreish morsels!
