Makes 50 small, 5-cm diameter crackers
200 g spelt flour
125 g ground hazelnuts
100 g sesame seeds
1 tsp bicarbonate of soda
1 tbsp sugar
2 tsps Le Guérandais “fleur de sel” Guérande sea salt
3 tbsps olive oil
preparation time : 20 mins
rest time : 1 hr
cooking time : 20-25 mins
Mix 150 g of flour with the other dry ingredients. Make a well in the centre and pour in the olive oil and 2 tbsps of water. Mix in the oil and water with your fingers until you obtain a ball. Divide the dough into two balls. Wrap in cling film and cool in the refrigerator for 1 hr. Preheat the oven to 180 °C (gas mark 6).
Cover a baking tray with greaseproof paper. Divide the dough up into small walnut-sized balls. Dip the base of a small glass into the remaining flour and use it to flatten the balls of dough. The balls and crackers should be of an even size and thickness. Cook for 20 to 25 mins until the crackers are golden, then leave to chill on a cooling rack.
You can use flax seed instead of sesame seeds. All these ingredients are available in organic food shops and supermarkets.