SEED CRISPS

Makes: about 9 dozen

1 tbsp (15 mL) sesame seeds 2 tsp (10 mL) caraway seed, cumin seed or fennel seed

2 tsp (10 mL) chia seeds or poppy seeds

1/2 tsp (2.5 mL) kosher salt 1 1/4 cups (310 mL) all-purpose flour

1/2 cup (125 mL) whole wheat flour

1/2 tsp (2.5 mL) salt 1/2 cup (125mL) water

1/4 cup (60 mL) extra-virgin olive oil

Water ( for brushing dough)

1. Preheat the oven to 400 F (200 C).

2. Combine sesame seeds, caraway seed, chia seeds and kosher salt; set aside.

3. Combine flour, whole wheat flour and salt in a bowl. Add 1/2 cup (125 mL) water and oil; stir just until combined. Dough will be soft.

4. Turn dough out onto a lightly floured surface. Knead dough gently 10 times.

5. Divide dough in half. Roll out each half as thinly as possible. Cut halves into 1 1/2-inch (4-cm) squares.

6. Transfer squares to parchment paper-lined rimmed baking sheets. Prick top of each square a few times with a fork. Brush each lightly with additional water and sprinkle with sesame seed mixture.

7. Bake for 8-10 minutes or until edges are light golden and crisp.

8. Remove from pans and cool crisps completely on racks.

9. Store in an airtight container in a cool dry place for up to 1 week. May be frozen.

Cook’s note: If desired, dried rosemary or dried thyme may be used instead of the caraway seed, cumin seed or fennel seed.