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160 g Flour
1 tsp Salt
3 tbsp Olive Oil
5 – 6 tbsp Water (lukewarm)
2 tbsp Sesame
Mix Flour, 1/2 tsp Salt and 1 pinch of Pepper in a salad bowl. Add oil, mix it, add water and mix it. Then add in sesame and mix it once again. The dough should be elastic and not sticky. If it sticks, add ½ tbsp water. Knead the dough for 3-5 minutes.
Lightly flour the work surface and roll out the dough to a 5 mm thickness. Then, fold the dough in half. Roll the dough to a 2-3 mm thickness again, fold as before. This method is similar to puff pastry but made without butter. Folding the dough makes your crackers crispy.
Cut the crackers out of the dough (we used skull cookie cutter). After that, arrange the biscuits on a baking sheet and sprinkle with salt and pepper. Bake the crackers for (ca.) 12 minutes until they are golden brown. After baking, you can also grill them in the oven shortly. Then, let them cool on a rack.
These crackers can be stored in a hermetic box for 3-4 days.