These crackers have a lovely salty sweet taste with a honey and soy glaze. I ate a lot of these as is but also ideal for dips and spreads. Another recipe from Miranda Gore Browne's 'Biscuit'.

Makes 48 long crackers
2 1/2 c flour (I used a mix of spelt and wheat, you can use all GF flour)
2 tsp baking powder
1 1/2 tsp salt
85g butter or non-dairy spread, softened
200g yoghurt or coconut/soy yoghurt
1/3 c sesame seeds
1/3 c pumpkin seeds

For the glaze:
1 egg (or 3 tbsp non-dairy milk)
1 tbsp honey
1/2 tbsp tamari

For the topping:
1/4 c sesame seeds
1/4 c pumpkin seeds

In a food processor blitz the flour, salt and baking powder. Add the butter and and pulse until the mixture looks like breadcrumbs. Add yoghurt and seeds and mix until a dough forms. Knead together into a ball and divide into 4 equal pieces. Wrap each one (preferably in a reusable wax wrapper) and refrigerate for at least 15 min.
Preheat oven to 190C. Line 2 baking trays with baking paper. Mix all the glaze ingredients in a small bowl;.
Divide one piece of dough into 12 equal pieces. Roll each one into a ball and then shape into a log. Roll out the log in between 2 sheets of baking paper as thin as possible - 1-2 mm to get the crispiest cracker. Transfer onto your tray.
When you have 2 trays ready brush each cracker with glaze and sprinkle with seeds, pressing them into the dough with the back of spoon.
Bake for 20 min until crisp and golden brown, rotating the trays halfway for even cooking. Transfer to a wire rack to cool. Repeat for the remaining 2 pieces of dough.
Store in an airtight container. If the crackers become soft you can crisp up in the oven for a few minutes.