Introduction

These homemade artisan sesame sea salt crackers are delightfully crispy and packed with nutty sesame flavor. Perfect for snacking or serving alongside your favorite dips and cheeses, they’re simple to make and oh so satisfying.

The image shows a stack of crispy square crackers with a light golden brown color, topped with scattered sesame seeds. The stack has about eight uneven layers, each cracker thin and slightly rough in texture. Around the stack, there are a few broken cracker pieces and loose sesame seeds spread on a white marbled surface. The background is blurred with a warm brown tone, focusing on the stack of crackers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup plain flour (all-purpose), plus extra for rolling out
1/4 tsp cooking salt (kosher salt)
1 tbsp white sesame seeds
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 tablespoon sesame seeds, and 1/4 teaspoon cooking salt using a rubber spatula or wooden spoon.
Step 2: Make a well in the center of the dry ingredients. Add the water and olive oil, then stir using the spatula handle until the flour is incorporated and forms a dough.
Step 3: Lightly flour your counter. Transfer the dough onto it, knead a few times to bring it together, then cut in half.
Step 4: Roll one piece of dough into an oval shape about 3mm (1/8 inch) thick.
Step 5: Place a sheet of baking paper on a cutting board. Transfer the rolled dough onto the paper, sprinkle with half the remaining sesame seeds and half the salt flakes, then roll out thinner to about 2mm (1/12 inch) thickness for extra crispiness.
Step 6: Using a pizza cutter or knife, cut the dough into 5cm (2-inch) squares. Leave the pieces on the paper without moving them, then slide the paper onto a baking tray. Repeat this process with the second half of the dough.
Step 7: Lightly spray the crackers with olive oil spray. Bake both trays in the oven for 12 minutes.
Step 8: Remove trays from the oven. Rearrange the crackers by moving the more golden pieces from the edges to the center for even baking.
Step 9: Return the trays to the oven and bake for an additional 8 to 10 minutes until all crackers are light golden and crispy.
Step 10: Remove from oven and allow crackers to cool on the trays for about 20 minutes before serving.

Tips & Variations

For a different flavor, try adding dried herbs like rosemary or thyme to the dough before baking.
Rolling the dough thinner results in crispier crackers, but be gentle to avoid tearing.
Use coarse sea salt flakes on top for a nice crunch and visual appeal.
If you don’t have olive oil spray, brush the crackers lightly with olive oil before baking.

Storage

Store cooled crackers in an airtight container at room temperature for up to one week. Keep them away from moisture to maintain crispness. If they soften, briefly reheat in a preheated oven at 150°C (300°F) for 3-5 minutes to refresh their crunch.

How to Serve

The image shows a close-up of a crispy light golden cracker topped with a thick, creamy layer of white cheese with smooth and soft texture. The cracker rests on a wooden board that holds more light golden crackers sprinkled with sesame seeds. Nearby, a wedge of soft white cheese with a white rind is partially sliced, and a silver knife with some cheese spread is seen above the cracker. In the background, there are fresh bright red raspberries and small green herb leaves adding color contrast. 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 crackers may be denser and less crisp.

How can I make the crackers gluten-free?

Try using a gluten-free all-purpose flour blend that is suitable for baking. The texture might vary slightly, so handle the dough gently and consider adding a binder like xanthan gum if your blend doesn’t include one.