Seeded savoury crackers
Crunchy homemade seed crackers made with wholemeal flour, semolina, and mixed seeds, baked until crisp and perfect for healthy snacking or serving with dips.
Updated : 05 January, 2026
Easy
About 20 min.
Ingredients
230 grams
Whole-wheat flour
115 grams
Semolina
0.75 teaspoon
Salt
55 grams
Sesame
55 grams
Flax seeds
55 grams
Pumpkin seeds
1 tablespoon
Honey
3.5 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Roughly ground the pumpkin seeds.
Step 2
In a large mixing bowl, combine the wholemeal flour, semolina and salt with the sesame seeds, flax seeds and ground pumpkin seeds, mixing well to evenly distribute everything.
Step 3
In a separate bowl, whisk together 210ml (7¼fl oz) of water with the honey and oil. Pour this mixture into the dry ingredients and stir until it comes together into a medium-firm dough.
Step 4
Knead the dough for 5 minutes, then return it to the bowl, cover, and leave to rest for 20 minutes.
Step 5
Preheat the oven to 180°C and line 2-3 baking trays with non-stick parchment paper.
Step 6
Lightly oil the work surface and roll out the dough to a thickness of around 3mm. Using a ruler and a sharp knife or pizza cutter, cut the dough into rectangles or diamond shapes measuring approximately 5 x 15cm (2 x 6in). Arrange them on the prepared trays, placing them close together but not touching.
Step 7
Spray the crackers lightly with water. At this stage, you can add a topping if you like, such as extra ground seeds or spices. Any leftover dough can be re-kneaded, though the results won’t be quite as good as the first batch. Alternatively, place the scraps on a tray and bake them separately for snacking.
Step 8
Bake the crackers for 15-18 minutes. Turn off the oven, open the door for 30 seconds, then close it again and leave the trays inside for a further 10-15 minutes to dry out and become extra crisp. Transfer the crackers to a wire rack and allow them to cool completely.
Author note
Share the recipe
