Sesame and Honey Crisps

Preheat the oven to 170°C regular bake.

Crackers: Put the sesame seeds in a small frying pan over a medium heat and toast for 3–4 minutes or until the white sesame seeds are just beginning to colour slightly.

Put the toasted sesame seeds in a bowl with the remaining ingredients and stir to form a dough.

Knead the dough on a clean benchtop for a few minutes until smooth. Pop onto a piece of baking paper and, using a rolling pin, roll out the dough into a rectangle approx. 1.5mm thick — the thinner you roll it, the crispier your cracker. Put the dough on the baking paper on an oven tray.

If you want uniform crackers, you can use a sharp knife to indent the dough into the shape you’d like and then snap them apart when cooked. Alternatively, leave the dough as one large sheet to snap into irregular pieces.

To finish: Brush the dough with the oil and sprinkle over the sesame seeds and some sea salt. Press the seeds into the dough gently so they adhere.

Bake for 8–10 minutes, or until the edges are just beginning to colour, turning the tray halfway through cooking. Thicker dough will require slightly longer baking.

Leave the cracker on the tray to cool and harden for 30 minutes before snapping into smaller crisps. Makes approx.