Updated: Sep 11, 2021
There are many variations on this recipe for crunchy savoury biscuits - you can use polenta or cornmeal for extra texture, gluten free flour such as buckwheat works really well - and you can use any seeds you like, such as caraway (which I'm afraid I hate!). Nori flakes would make an interesting addition - and you can use a flavoured oil such as sesame in place of the olive I've used here.
This is a good starting point though - just remember to set your timer as they burn really easily! Makes enough to fill a biscuit tin.
45g pumpkin seeds
45g sesame seeds
1 tsp salt
1 tsp baking powder
220g wholemeal flour
90 ml light olive oil
Combine all the ingredients in a large bowl and bring together with clean hands. Kneed for 5 mins then cover and set aside for about 20 mins.
Heat the oven to 180 and cut 4 pieces of parchment paper, around A3 size.
When the dough is ready, divide it into 3 balls. Put one on a sheet of parchment paper, and place another sheet of the paper on the top. Press down with your palm and then use a rolling pin to flatten the dough between the sheets of paper. The thinner the better really - but about 2 mms works well.
When the first piece is rolled, remove the top layer of parchment paper and use a knife or pizza when to score into the dough into strips, or triangles. Slip the sheet with the dough onto a shelf of the oven. Repeat with the remaining 2 balls of dough, using the same top paper.
Cook each for 10 mins, checking frequently! If necessary, turn them over with a pair of tongs to toast the other side briefly. If they need a little more crisping, you can turn the oven off and the door open with the biscuits still inside - this gives them a good crunch without danger of burning. Let me know how you get on!