Homemade artisan crackers - sesame sea salt flavour

This recipe makes homemade artisan crackers that are easy to make, requiring no kneading or yeast. They are suitable for cheese platters, dips, or as a snack. They feature sesame seeds for flavor and can be customized with other flavors like rosemary or pepper.

Prep Time: 15

Cook Time: 22

Cooling: 15

Total Time: 52

Servings: servings

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Ingredients

▢ 1 cup plain flour / all-purpose flour plus extra for rolling out
▢ 1/4 tsp cooking salt (kosher salt)
▢ 1 tbsp white sesame seeds
▢ 1/3 cup water (just regular tap water)
▢ 2 tbsp extra virgin olive oil
▢ 1 tbsp white sesame seeds
▢ 1/2 tsp salt flakes (Note 1)
▢ Olive oil spray (Note 2)

Instructions

Mix the flour, sesame and salt in a bowl using a rubber spatula or wooden spoon. Make a well in the centre then add the water and oil. Using the handle of the spatula to mix until the flour is incorporated.
Sprinkle the counter lightly with flour. Scrape the dough out then knead a few times to bring it together into a ball. Cut in half. Roll one piece out to 3mm / 1/8" thin oval shape. (Note 3)
Place a sheet of baking paper (parchment) on a cutting board. Transfer the rolled out dough onto the paper. Sprinkle with half the sesame and half the salt flakes. Roll out even thinner on the paper to 2mm / 1/12" (thinner = crispier).
Cut into 5cm / 2" squares using a pizza cutter or knife (Note 4). You'll have smaller pieces on the edge and corners, that's fine. Leave the pieces as is, don't try to move them (so thin, it's too hard!). Slide the paper onto a tray. Repeat with the other piece of dough.
Spray with oil. Bake both trays together for 12 minutes. Remove from the oven. Re-arrange to move the more golden pieces on the outer rim of the tray to the centre (so they cook evenly). Bake for a further 8 to 10 minutes or until all the pieces are light golden (white = not crispy!).
Remove from the oven and leave the crackers to cool on the tray (~20 minutes). Make dip or prepare cheese platter worthy of your homemade crackers. Then attack!

Notes

See FAQ above for more information about substitutions and options.

1. No salt flakes for sprinkling? Use a slightly heaped 1/4 tsp cooking/kosher salt or 1/8 tsp (levelled) table salt (for the whole recipe). Only got table salt? Use half the quantity of cooking salt listed in the ingredients.

2. No olive oil spray? Lightly brush the surface of the dough with extra virgin olive oil before cutting (faster than doing individual pieces).

3. Rolling out - The dough is friendly and easy to roll thinly. It doesn't matter what shape you end up with, the thinness is what's important as this affects crispiness. I aim for oval shape but rarely succeed! Use extra flour for sprinkling as needed to prevent from sticking to the counter or rolling pin.

4. Cutting - If using a knife, cut up and down, don't drag the knife through the dough.

5. Baking tips - Smaller and thinner pieces will colour faster, remove earlier if needed. Pieces on outer rim will colour first so move them into the middle. Keep an eye on them for the last few minutes as they go from pale to golden quickly!

6. Storage - Best on day made for maximum flavour but stays crispy for 3 to 4 days in an airtight container (and always still tastier than store bought!). If they soften a bit or are a bit stale, pop the back in the oven to crisp up again.

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