Sunflower Seed Crackers
- 1 ½ cups All purpose flour
- 1 teaspoon Coarse sea salt
- 1 teaspoon Sugar
- 6 tbsp Sunflower seeds
- 1 ½ tbsp Olive Oil
- ½ cup Water
- Extra sea salt and sunflower seeds for topping if desired
Preheat oven to 500 degrees.
Place flour, salt, sugar and sunflower seeds in a bowl, whisk to combine.
Stir in water and oil, stir until fully combined.
Turn dough out onto a lightly floured piece of parchment paper (slightly larger than your baking sheet.)
Roll the dough until it is about ⅛th of an inch thick. you may need to add a bit of flour because the dough will be very sticky. Try to keep the thickness as even as possible.
The edges tend to be thinner and so they may burn in the oven before the rest of the crackers are done. You can trim and discard, or keep for a rustic look in the batch.
Cut the dough into squares using a sharp knife or pizza cutter. Brush with a little water and sprinkle with more sea salt if desired. Use a fork to prick each square a few times.
Transfer the dough, still on the parchment paper, onto a baking sheet and place it in the oven. Immediately reduce heat to 425.
Bake for 12-17 minutes, of until crackers are starting to become golden.
This recipe makes about 30-40 crackers, so make a double batch (or more) if you are having entertaining or have a bigger family.
If you make a double batch, split dough in half and roll out in two batches.
Add a 2 tbsp of rosemary and thyme for a different flavor
Add a sprinkling of parmesan cheese to the tops before baking for a cheesy cracker.