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Crisp and beautifully golden, these homemade sesame crackers are irresistibly moreish. Lightly sprinkled with sea salt, they make an elegant yet effortless addition to any charcuterie board. Quick to prepare and sure to impress, they’re the kind of snack your guests will keep reaching for.

I love making homemade crackers — they’re simple, fun, and come together in just half an hour. My toddler and I often make them together; it’s the kind of “clean mess” activity that keeps little hands busy while creating a snack that’s far more nourishing than most store-bought toddler options.

One of the best things about this recipe is how well the crackers keep in the freezer. They can be stored for months, making them the perfect secret weapon when last-minute guests arrive and you want to elevate a cheese platter. That said, they’re so irresistibly moreish that it’s rare for a full batch to actually make it to the freezer! I usually double the recipe so we can enjoy some straight away while still having a stash tucked away for later.

What's in this recipe?

Crackers

Black & white sesame seeds
Sesame seeds give these crackers their wonderful, toasted flavour. I like to fry the seeds in a small pan before baking them to give them an extra flavour boost! Black sesame seeds are added because they look so pretty! Feel free to substitute with more white seeds if that is all you have - you will not be sacrificing on flavour!
Flour (all purpose) & almond flour
Regular flour works best in this recipe to bind the ingredients together and form a smooth pliable dough. I have used this recipe with gluten free flour however the dough is a little dryer to work with - still creates delicious crackers that taste just as good! Almond flour is used to create a delicious sweet and nutty flavour that sets these crackers apart! Also gives an additional nutrition boost - who knew crackers could be healthy?!
Olive oil
Extra virgin olive oil is used as the fat to help bind the dough together. I personally love the flavour of olive oil however feel free to use a neutral tasting oil (e.g. canola or avocado) if you don’t like the taste.
Water
Water is used to give moisture to the crackers and helps to create steam when they are baked. This gives them a delicious crispy texture without the use of any raising agents.
Salt
Salt is our friend here! Don’t forget the salt as this is what makes these crackers so moreish!

Step-by-step photos

Toasting sesame seeds

Mixing dry ingredients

Forming dough

Rolling out dough between baking paper

Cutting dough into crackers

Drizzling dough with oil

Baked crackers