Creepy crackers
Makes: around 36 (depending on the size of your cutter)
Total time: 
Recipe photograph by Lauren Mclean
Creepy crackers
Makes: around 36 (depending on the size of your cutter)
Total time: 
See more recipes
Nutritional information (cracker)
Calories
24Kcal
Fat
1gr
Saturates
0gr
Carbs
2gr
Sugars
0gr
Fibre
0gr
Protein
1gr
Salt
0.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 tbsp black sesame seeds
- ½ tsp sea salt
- 125g plain wholemeal flour, plus extra for dusting
- ½ tsp dark brown sugar
- 2 tbsp olive oil
- ½ tsp sesame oil
Step by step
Get ahead
The crackers stay crisp for up to 4 days in an airtight container. They can also be frozen. You will need a ghost-shaped or another spooky cutter (we used a 7cm one, but larger ones will also be fine).
- Preheat the oven to 180°C, fan 160°C, gas 4. Grind the sesame seeds and salt using a pestle and mortar. Stir into the flour in a bowl, and rub in the sugar to break up any lumps.
- In a small bowl or jug, combine the olive oil, sesame oil and 5 tablespoons of warm water. Add to the dry ingredients and knead together to give a pliable but not sticky dough. Turn out onto a floured surface and roll out thinly (about 2mm thick). Use a palette knife to make sure the dough isn't stuck to the work surface, then use a cutter to stamp out ghosts. Transfer to baking trays lined with baking paper. Re-roll the dough as necessary. Use the tip of a small icing nozzle, or a skewer, to make eyes on the ghosts.
- Bake the crackers for 12-15 minutes until crisp and dry (they won't colour much). Transfer to a wire rack to cool, and store in an airtight container.
Chef quote
The dough for these crackers is quite pliable and forgiving to work with. When cut into a more standard shape (such as discs, squares or rectangles), they are good with a cheeseboard.
