Poppy and sesame seed crackers recipe

By Matthew Drennan

  1. Makes about 25
  2. Takes 20 minutes to make, 20-25 minutes to cook, plus resting
  3. Rating

Do you have a cheese fiend in your life? Then how about making a parcel up of these crackers, our Pear chutney and some top-notch cheese? You'll have a friend for life. Can be frozen.

tried and tested
Poppy and sesame seed crackers


  1. 250g plain flour
  2. 1 tsp baking powder
  3. ½ tsp sea salt
  4. 2 tbsp poppy seeds
  5. 2 tbsp sesame seeds
  6. 1 tsp black pepper
  7. 60g unsalted butter, cold, chopped


  1. 1. Preheat the oven to 180°C/fan160°C/ gas 4. Line 2 baking sheets with baking paper. Sift the flour, baking powder and salt into a bowl, then stir in the seeds and pepper. Using your fingertips, rub in the butter until it resembles fine breadcrumbs.
  2. 2. Make a well in the centre, then add 100ml iced water. Using a flat-bladed knife at first and then your hands, mix until a firm dough forms, adding more iced water if necessary. Don’t overmix.
  3. 3. Form the dough into a rough ball, then cut in half. Wrap one half in cling film and chill in the fridge.
  4. 4. Roll the other half out between 2 sheets of baking paper until 1-2mm thick. Using a lightly floured 6cm round cutter, cut out rounds. Place on a baking sheet and prick all over with a fork. Repeat with the rest of the dough. Chill for 20 minutes.
  5. 5. Bake for 20-35 minutes until lightly golden. Move to a wire rack to cool.

Nutritional info

Per cracker: 60kcals, 3.4g fat (1.5g saturated), 1.4g protein, 7.9g carbs, 0.1g sugar, 0.1g salt

Chef's tip

These will keep for 5 days, stored in a cool place in an airtight container. To freeze: pop the cooled crackers in a bag and freeze for up to 8 weeks.


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