Chilli and fennel crackers

Instructions

1. Preheat oven to 170°C or 150°C fan-forced. Line a baking tray with baking paper.
2. Process pepitas and sunflower seeds in a food processor until finely chopped. Place pepita mixture, ¼ cup (60ml) water and remaining ingredients in a bowl and stir to combine (mixture should be slightly sticky, add more water if necessary).
3. Spread mixture over prepared tray to form a 3mm-thick rectangle (about 28cm x 23cm). Bake for 12–15 minutes or until firm to touch.
4. Using a small, sharp knife, cut cracker into 20 pieces. Turn each piece over and bake for 5–10 minutes or until golden and crisp. Cool on tray before serving.