How to Make Multi-Seed Crackers

Ingredients

• 1 cup whole whet flour
• ½ cup all-purpose flour, plus extra for dusting
• 4 tbsp butter, in pieces, softened
• ½ tsp fine salt
• 2 tbsp sesame seeds
• 2 tbsp flax seeds
• 2 tbsp pumpkin seeds, plus extra for decorating
• 3 tbsp sunflower seeds, plus extra for decorating
• 1 tbsp honey
• 1 large egg white

1. Preheat the oven to 400°F (200°C). In a large bowl with your fingertips, or in a food processor using the pulse-blend setting, blend the flours, butter, and salt until the mixture resembles fine crumbs. Mix in all the seeds.
2. Dissolve the honey in ½ cup of warm water. Make a well in the flour and mix in the water to form a soft dough.
3. Turn the dough onto a floured surface and knead it briefly. Roll out as thinly as possible—aim for 1/24–1⁄12 in (1–2 mm) thick.
4. Cut the dough into 1½ x 2½ in (4 x 6 cm) crackers. Leave on the work surface.
5. Whisk the egg white with ½ tbsp of water and brush the crackers. Scatter with the additional pumpkin and sunflower seeds and gently press in.
6. Transfer to 2 baking sheets using a metal spatula, and bake for 12–15 minutes, turning carefully halfway, or until both sides are crisp and golden brown. Let cool on their pans. Store in an airtight container for up to 2 weeks.