These wholemeal seeded crackers are fantastic topped with cheese or dipped in hummus.
In a large bowl, mix the wholemeal flour, semolina and salt together with the sesame, flax and ground pumpkin seeds.
In separate bowl, whisk 210ml/7¼fl oz water with the honey and oil. Stir in to the dry ingredients and mix to a medium-firm dough.
Knead the dough for five minutes. Return to the bowl, cover and set aside for 20 minutes.
Preheat oven to 180C/375F/Gas 4. Line 2-3 baking trays with non-stick parchment.
Oil the work surface and roll the dough out to a thickness of 3mm.
Using a ruler and a sharp knife or pizza cutter, cut the dough into rectangles or diamonds, of approximately 5x15cm/2x6in. Place on to the prepared trays close together, but not touching.
Spray the crackers with water. At this point you can add a topping if you wish (more ground seeds or spices). You can reknead any left-over scraps, but they will not be as successful as first kneading. Alternatively, put the scraps on a tray and bake them for snacking.
Bake the crackers for 15-18 minutes. Turn the oven off, open the door for 30 seconds and close again. Leave the trays in the residual heat of the oven for 10-15 minutes for extra crispness. Transfer to a wire rack to cool.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Paul and Mary share some of their favourite festive recipes in this one-off special.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.