Preheat the oven to 170c.
- In a food processor or even a mixer, combine all the ingredients together until a soft dough forms.
- Roll out the dough between 2 sheets of baking paper until it reaches the desired thickness – I find about 2-3 mm is good or the crackers become very hard, the thinner you can get the flax sheet bewteen the baking paper the crisper it will be.
- Score the flax sheet of dough with a knife to create a grid, this will make it easier to break apart once cooked. Or you can use a cookie cutter to cut out the crackers. If you want to garnish them with seeds before baking, brush the crackers with egg wash then top with your favourite seeds.
- Bake for 10 minutes at 170c then flip the crackers and bake for 5 minutes more. Allow to cool completely before storing away in an airtight container.