I’ve been looking for a cracker recipe for ages – something to eat with cheese or to serve with a dip. This is one of Annabel Langbein’s recipes. I’ve made it several times now and the end result is always good. These are moreish! They’re also very easy to make.
1 cup plain white flour
1/3 cup wholemeal flour
2 Tablespoons black sesame seeds
2 Tablespoons white sesame seeds
1 Tablespoon fresh oregano (chopped) or substitute dried and reduce amount to 1 teaspoon
1 teaspoon salt
1/4 cup olive oil
1 teaspoon sesame oil
1/2 cup water
1. Preheat the oven to 165 C.
2. Place dry ingredients, seeds and herbs into a bowl.
3. Mix the oils and water together and add to dry ingredients. Mix to a dough.
4. Split dough into four and roll out each part as thin as possible.
5. Cut into strips and each strip into a cracker size.
6. Bake on a baking paper-covered tray until crisp and golden – about 15 – 18 minutes.
7. Cool and store in an airtight container.
1. I didn’t have any sesame oil and used all olive oil in my crackers.
2. I’ve substituted other herbs such as rosemary and other spices such as cumin seeds. Ms Langbein suggests chili or parmesan.
3. Hubby made this recipe and rolled the dough through the pasta machine to make it extra thin. I use the rolling pin.