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February 20, 2017

Sesame Charcoal Crackers

by Julieta Lucca

Every now and again comes along a food trend that a) people will completely ignore or b) people go absolutely crazy for.

Black Food Colouring (made from often activated or non-activated charcoal) is one of those trends that becomes popular every now and again but it’s received with quite the indifference.

Here at the JOYKitchen we love these food trends. Who doesn’t love charcoal toast for breakfast? And not because you burnt it in the toaster… that stuff is not good.

Today we look at a dinner party favourite, crackers. Crackers are usually one of those things you don’t bother making because, “who has the time?”.

But the thing is, they are so easy to make, there’s literally no excuse. If you really don’t have the time, making crackers is as easy as, mixing the ingredients together, rolling out the dough and cutting it into rectangles with a pizza cutter, then baking them for 15 minutes.

The reason why these crackers are amazing, lies in the details. Sprinkling them with seeds or cutting them into more intricate shapes can elevate the simplest of crackers into dinner party conversation.

In this instance, we’ve taken something as common as black food colouring, and we’ve turned it into a novelty.


🕑 1 hour

  • makes 50 crackers (depending on size)
  • 180g flour
  • 1 tsp salt
  • 1 1/2 tbsp charcoal
  • 1 tsp brown sugar
  • 120ml water
  • 2 tbsp extra-virgin olive oil
  • sesame seeds / poppy seeds


– Pre-heat your oven to 230C and have some trays ready and sprinkled with flour set aside.

– Add the flour, salt, brown sugar and any extra flavourings you may want to add such as oregano, seeds, pepper and mix so that everything is evenly distributed. Add the charcoal and mix so it’s well distributed.

– Add both the water and oil to the dry ingredients and mix until it becomes a ball of dough. you might need to add more water or flour depending on how dry or wet the dough is.

– Now it’s time to get rolling the dough out. Flour a surface lightly and begin rolling the dough out until it’s about 4mm thick. The thickness of the crackers is completely up to you, however you will have to compensate for that over the cooking period. A thicker cracker may need a couple more minutes in the oven and present a softer middle.

– If you notice the dough shrinking back every time you roll it out, you need the gluten in the dough to rest for 5 minutes. Keep it covered with cling film so it doesn’t dry out.

– Once you are happy with the thickness of your cracker, you start cutting the crackers in whichever shape you want. Transfer the crackers to the floured baking trays. You can brush them with a bit of water and sprinkle them with seeds.

– Prick each cracker with a fork or knife to prevent them from puffing up. Remember if they do puff up, the crackers will have air pockets in them. There is nothing wrong with that, in fact we think it looks pretty cool.

– Place the trays in the oven and bake the crackers for 12-15 minutes. Because of the black food colouring, you won’t be able to tell whether the edges are browned. A good rule of thumb is to make sure all the crackers are pretty much the same thickness.

– Once baked, take the trays out of the oven and let the crackers cool down. Make sure you serve these at tour next dinner party.

Pair them with

  • Tapenade
  • Hummus
  • Goat's Cheese
  • Charcuterie
  • Figs
  • Blackberries

The {super easy} recipe for Charcoal Crackers is live on www.julietoscaryankee.com

A post shared by 🌿 Julieta (@julietalucca) on

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