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
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..