A while back I was thinking about how to make my own crackers. The same day LeDelicieux posted a recipe for these Chickpea and Black Sesame Crackers. I knew I would try them and last week I did.
I was running low on my gorgeous freshly milled flour (from fosterton farm - next month I'll buy lots!) and so I actually changed the recipe a little. I kept the amounts the same except adding half the flour, only two tablespoons of butter and no water. The dough consistency actually turned out really well as the chickpea puree is the main component. I actually have frozen half of it to hopefully use on another occassion. I always freeze leftover dough and it usually thaws out fantastically.
It was especially good to make with my daughter, she loves rolling out dough and cutting shapes.
Once baked they were really delicious. I found the smaller shapes my daughter made were the best as the went super crispy all the way through. They also are best on the day made as they tend to be go a little soft the next day. Overall I am really happy with them and will definitely be making more.