Seed crackers

I love a recipe that you can adjust to use whatever is in your cupboard or whatever is taking your fancy at the time.  This recipe does just that because you can have as they are or add different oils, herbs and seeds to suit.

This recipe is also great for making with kids – B likes to be in charge of cutting the crackers, and the recipe is robust enough that it doesn’t matter if I end up with rectangles, squares or triangles depending on where her creative vibe is taking her, they still cook well.

Prep time: 10 minutes
Cook time: 15 – 18 minutes
Makes: lots!


  • 1 cup plain flour
  • 1/3 cup wholemeal flour (or just plain flour again)
  • 4 tablespoons of seeds (whatever you have on hand: poppy, sesame, flaxseed…)
  • 1 teaspoon salt
  • ¼ cup extra virgin olive oil
  • ½ cup water
  • Spray oil
  • Sea salt (optional)


  1. Preheat the oven to 165°C. In a large mixing bowl, stir together the flours, seeds and salt.
  2. In a smaller bowl, mix together the oil and water. Then add this to the flour mixture, and stir to form a soft dough.
  3. Divide the dough into 4 pieces and roll each one out on a floured surface as thinly as possible (about as thin as a sesame or flax seed). This should roll out to about 20 x 30 cm.
  4. Cut the rolled out dough into cracker sized shapes. I like about 3 x 5 cm rectangles, or 4 x 4 cm squares, and find using a pizza cutter works well.
  5. Carefully transfer the crackers on to a baking tray. Spray lightly with oil and sprinkle with sea salt if you like. Bake for 15 – 18 minutes or until the crackers are crisp and golden.
  6. Allow the crackers to cool, then store in an airtight container.

* If you want to add another flavour element:

– add chopped fresh (1 tablespoon) or dried (1 teaspoon) herbs, or parmesan cheese to the flour in step 1,

– add 1 teaspoon of an infused oil, or sesame seed oil when mixing the olive oil and water in step 2.