Makes 2 baking trays  |  Prep 15 minutes  |  Cook 30 minutes

These crackers are incredibly morish and if you don’t watch out you’ll eat half the batch before they have even cooled down!

 

INGREDIENTS

50 g pumpkin seeds, finely ground

150 g flour

2 tbsp sesame seeds

1 tsp chilli flakes

1¼ tsp sea salt

¾ cup finely grated Parmesan cheese

50 ml olive oil

125 ml water

 

METHOD

Preheat the oven to 160˚C on fan bake and line two baking trays with baking paper. Put the ground pumpkin seeds, flour, sesame seeds, chilli flakes, salt and Parmesan into a bowl and mix well. Pour in the olive oil and water and mix until just combined. Divide the dough in half and put each half onto the lined baking trays. Lay another piece of baking paper the size of the baking tray onto one of the balls of dough and use a rolling pin to roll out to the edges of the tray. Repeat with the other ball of dough then put into the oven. Bake for 10 minutes then spin the trays around and swap the shelves. After another 10 minutes peel the cracker sheet from the baking paper and flip over. At this point you can also break them up into pieces to allow for even cooking. Bake until golden brown and crispy. The amount of time this takes will depend on your oven so keep a good eye on them. Cool, then store in an airtight container.