Poppy & Sesame Crackers

These are wonderfully simple yet tasty crackers. They are a great addition to a lunchbox.



100 g Bakers' Magic Grain free flour

10g Poppy seeds

10g Sesame seeds

1/2 tsp Salt (I used Himalayan rock salt) 

45 g Oil (I used Coconut oil)

60 g Warm water



Turn the oven on to 170 C (fan forced).

Line two trays with baking paper.

Combine the dry ingredients in a mixing bowl. 

Add the warm water & oil (melted if solid) to another bowl. Add approximately 1 heaped tablespoon of the dry mix to the bowl & stir to combine. Flaxseed flour contains a natural emulsifier & it helps to emulsify the oil & water.

Add in the rest of the dry mix & stir to combine. The dough should come together quite easily.

Prepare a clean work surface (pastry mat) & knead the dough. Kneading the dough helps with the flexibility. 

Divide the dough, take one half & cover the remaining one to stop it from drying out.

Roll out the dough between 2 sheets of baking paper until it is approximately 1 mm thick. To ensure the dough is an even thickness follow this tip. Find 2 spacers (in the past I have used thin placemats, cardboard, plastic rulers etc.) & place one on either side of the dough. Now I have stainless steel spacers 1 mm, 2 mm & 3 mm thick. When rolling out the dough ensure the rolling pin is wide enough to span the dough and part of the top of the spacers. My rolling pin is large – 61 cm from handle to handle. Initially when rolling the pin may not necessarily rest on the spacers, however, when the dough is the same thickness as the spacers it will. At this stage the dough should be all the same thickness.

Use a round cutter (~54 mm) to cut out as many pieces as possible. Transfer these to the baking tray. While cooking the crackers shrink a little so they can be arranged very closely on the baking tray (ie just about touching).

Bring together the off cuts of dough, knead it & roll it out again between two sheets of baking paper. Cut out as many shapes as possible. Repeat until there is no dough left.

Repeat with the other half of the dough.

Transfer the trays to the oven & bake for approximately 10 mins. The baking time will depend on your oven & the thickness of the crackers. If your oven has a hot spot turn the trays halfway through the baking time.  

Allow the crackers to cool before storing them in an airtight container.