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1
Mix the flour(s), semolina, salt, rosemary and seeds together in a large bowl.
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2
Make a well in the centre and pour in the water, molasses (or honey) and vegetable oil.
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3
Stir with a table knife until dough comes together.
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4
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).
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5
Cover with cling wrap and leave to rest for about 1/2 hour.
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6
Preheat oven to 180 degrees C (375 degrees F) and line two cookie sheets with nonstick baking paper.
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7
Roll out the dough on a floured surface as thinly as you can, about 1/8 inch if you can.
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8
The thinner the dough, the crisper the crackers will be.
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9
I find its easier to split the dough into two and roll it out half at a time.
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10
If you dont want to cook all the crackers on the same day, you can wrap and freeze half of the dough.
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11
Just thaw it completely before you roll it out.
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12
Put the crackers on the lined cookie sheets and bake for 18 minutes.
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13
Switch off the oven and open the door for about 30 seconds.
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14
Close the door and leave the crackers in the oven for a further 15 minutes, then transfer to a wire wrack to cool.
