Stir the ingredients until a stiff dough forms- you'll need to press the dough out into a thin layer, so if it appears too dry, or it falls apart easily, add one tablespoon of warm water and mix; repeat until the dough is malleable but not too wet.

Divide the dough in half.

Preheat the oven to 375 degrees F. Line two baking sheets with parchment or a reusable Exopat.

Using oiled hands flatten and spread half the dough on the prepared baking sheet. Make as thin a layer as possible. Use the edge of a rubber spatula to straighten outside edges, if you like.

Score the flattened dough into cracker sized pieces. I used a pizza cutter to do this.

To bake you'll need:

Sea salt

Sesame seeds (or flax seeds, or hemp seeds)

Sprinkle the scored dough with salt and sesame seeds.

Bake in the center of a preheated oven for 15 to 20 minutes till firm and slightly crisp (they will crisp up more as they cool). I use an Exopat, so keep that in mind; they may cook faster without one. Keep an eye on them.

Remove and allow the crackers to cool on a rack.

We bag and freeze the cooled crackers. If you find they soften from humidity, reheat them on a baking sheet for a few minutes before serving.

Makes 36 crackers.