Super Crunchy Rosemary Multi-seed Crackers

Mix the flour(s), semolina, salt, rosemary and seeds together in a large bowl. Make a well in the centre and pour in the water, molasses (or honey) and vegetable oil.

Stir with a table knife until dough comes together. Tip onto a floured surface and knead for a couple of minutes until the dough becomes smooth (it will be a bit rough because of the seeds, but it will become obviously smoother). Cover with cling wrap and leave to rest for about 1/2 hour.

Preheat oven to 180ºC (375ºF) and line two cookie sheets with nonstick baking paper.

Roll out the dough on a floured surface as thinly as you can, about 1/8 inch if you can. The thinner the dough, the crisper the crackers will be. I find it’s easier to split the dough into two and roll it out half at a time. If you don’t want to cook all the crackers on the same day, you can wrap and freeze half of the dough. Just thaw it completely before you roll it out.

Put the crackers on the lined cookie sheets and bake for 18 minutes. Switch off the oven and open the door for about 30 seconds. Close the door and leave the crackers in the oven for a further 15 minutes, then transfer to a wire wrack to cool.