Introduction

These homemade artisan crackers with sesame and sea salt offer a crisp, flavorful snack perfect for any occasion. With simple ingredients and straightforward steps, you can create delicious crackers that rival store-bought varieties. They’re ideal for pairing with dips or cheese boards.

A stack of nine thin, golden-brown square crackers with rough edges and some sesame seeds on top sits on a wooden surface; scattered sesame seeds and a few broken cracker pieces surround the stack, creating a rustic look with a soft blurry brown background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 200°C (400°F) or 180°C fan-forced. In a bowl, mix the flour, 1 tbsp sesame seeds, and 1/4 tsp kosher salt using a rubber spatula or wooden spoon.
Step 2: Make a well in the center of the dry ingredients and add the water and olive oil. Use the handle of the spatula to mix until the flour is fully incorporated and forms a dough.
Step 3: Lightly flour your counter. Scrape the dough onto it and knead a few times to form a ball. Cut the dough in half.
Step 4: Roll one piece of dough into a thin oval shape about 3mm (1/8 inch) thick.
Step 5: Place a sheet of baking paper on a cutting board and transfer the rolled dough onto it. Sprinkle half the remaining sesame seeds and salt flakes evenly over the dough. Gently roll out the dough on the paper to an even thinner 2mm (1/12 inch) for crispier crackers.
Step 6: Using a pizza cutter or knife, cut the dough into approximately 5cm (2 inch) squares. Leave the pieces on the paper without moving them and slide the paper onto a baking tray. Repeat with the second half of the dough.
Step 7: Spray the crackers lightly with olive oil. Bake both trays together for 12 minutes.
Step 8: Remove the trays from the oven and rearrange the crackers so that the more golden pieces are moved to the center of the tray to cook evenly.
Step 9: Bake for an additional 8 to 10 minutes, or until all crackers are light golden. Avoid baking until completely white, as they won’t be crispy.
Step 10: Cool the crackers on the baking trays for about 20 minutes before serving. Enjoy them with your favorite dips or as part of a cheese platter.

Tips & Variations

For extra flavor, try adding dried herbs like rosemary or thyme to the dough before rolling out.
Experiment with different seeds such as black sesame, poppy, or flax for varied textures and tastes.
If you prefer thicker crackers, roll the dough to 3mm thickness, but reduce baking time slightly to avoid over-browning.
Use parchment paper to make transferring and cleanup easier.

Storage

Store cooled crackers in an airtight container at room temperature for up to one week. To refresh and re-crisp, place them in a preheated oven at 160°C (320°F) for 3-5 minutes before serving.

How to Serve

A wooden board filled with layers of food starting with a base layer of golden, square crackers scattered all over. On top, sliced red salami is folded into small stacks across the board. Two large wedges of cheese are placed, one with a smooth beige color on the left and the other a soft white brie on the right. Bright red raspberries and fresh green herb leaves are scattered around for decoration. Near the top right corner, a white bowl contains small green pickles and white pearl onions, while a gray bowl on the bottom right is packed with shiny green olives. There are also fresh red strawberries around the olives and cheese. At the bottom left, slices of pink ham are thinly folded, mingling with the crackers. The whole scene rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of plain flour?

Yes, you can substitute whole wheat flour for a nuttier flavor, but the texture may be denser. You might need to add a little extra water to achieve the right dough consistency.

How thin should I roll out the dough for crispier crackers?

Rolling the dough to about 2mm (1/12 inch) thickness yields crispier crackers. Thicker dough (around 3mm) will produce a crunchier but slightly softer texture.