Rosemary & Multiseed Savoury Crackers

June 21, 2017

Make your own fresh & healthy Rosemary & Multiseed Savoury Crackers! Better and fresher than store-bought varieties. Cooking Time: about 35 minutes.

  • Prep: 30 mins
  • Cook: 35 mins


50 g Charlesworth Pumpkin Seeds

230 g Wholemeal Flour

115 g Semolina

1 Stem of rosemary, leaves removed and chopped

1 tsp Salt

50 g Linseeds

50 g Sesame Seeds

1 tbsp Clear Honey

3 1/2 tbsp Olive Oil

210 ml Cold Water


1Toast the Pumpkin Seeds in a hot pan, taking care not to burn them. Remove the seeds from the pan when they are toasted and start to make a popping noise.

2Once the Pumpkin Seeds have cooled, roughly chop them.

3In a large bowl, mix the flour, semolina, rosemary, salt, and all of the seeds.

4In a SEPARATE bowl, mix together the honey, oil, and 210ml of cold water.

5Stir the honey mixture into the dry ingredients to form a dough.

6Knead the dough for a few minutes and return to the bowl and cover. Leave to rest for 15 minutes.

7Preheat an oven to 180 degrees Celsius.

8Roll out the dough on a lightly oiled surface to 3mm thick.

9Using a ruler, pizza cutter, or sharp knife, cut the dough into rectangles, squares, or whatever shape you like.

10Place the cut dough pieces on a lined baking tray and place in the pre-heated oven.

11Bake the crackers for 15-20 minutes, or until golden brown.

12Turn off the oven, open and shut the door a few times to cool it down quickly, and then shut the door and leave the crackers for another 15 minutes - this will help make the crackers crispy!

13Remove from the oven and leave the crackers to cool on a wire rack.

Remember: Fresher = Healthier, so use Charlesworth Pumpkin Seeds when cooking..

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