Sesame & Olive Oil Crackers
These crackers are something a little different for me as I don’t often make savoury dishes (well – apart from the daily grind of dinners!). I love anything with sesame seeds in, and these crackers are super tasty. It’s a fun and different recipe to try, and with no eggs is also suitable for vegans.
Did you know… As well as adding a great taste, sesame seeds have HEAPS of health benefits! They’re a good source of fibre and B vitamins, they support healthy bones, and may lower cholesterol, blood pressure and inflammation!
- 300g flour
- 1 1/2 tsp salt
- 1 1/2 tsp sugar
- 1/3 cup olive oil
- 2/3 cup less 1 tsp of water
- Approx 1/2 cup sesame seeds
- Preheat oven to 190°.
- Mix flour, sugar and salt in a bowl. Add the olive oil and water and mix well to form a soft dough.
- Cover the bowl (I use a clean shower cap!) and leave to rest at room temperature for 15 mins.
- It’s easiest to handle half the dough at once – so roughly divide the dough into two, and pop one half back into the covered bowl.
- Place the other half onto a piece of lightly floured baking paper (the size of a baking tray). Sprinkle a little flour on top, and roll out to around 2mm thin.
- Sprinkle sesame seeds all over the flattened dough, and use the rolling pin to press in. Repeat. This will seem like a lot of sesame seeds but some will fall off after baking and when you move them into a container afterwards.
- Carefully lift the sheet onto your baking tray (it’s easiest to do this now, rather than after cutting). Use a sharp knife or pizza cutter, cut the dough into cracker size pieces.
- Prick all over with a fork, to prevent puffing.
- Bake for around 10 mins, but check after 5 mins. Once the edges of the crackers start to turn light brown – turn the oven off and leave the tray inside so the centres of the crackers also cook.
- Remove from oven and leave on baking paper to cool. Store in a sealed container.
- Don’t be afraid to use a lot of sesame seeds!
- I find it easiest using a pizza cutter to cut, but a sharp knife is also fine.
- Make sure you cut the crackers fully before baking – once baked they’ll be too crisp and will break when cut.
(Based on a recipe from Pastry & Beyond, but I’ve made a few changes.)