Recipe No.7- A Spanish Cracker


Saturday Drinks with Amy From The Holistic Ingredient 

Salsa, Spanish crackers & bubbles 

In the Pantry

1 1/2 cups of Spelt Flour

1/4 cup of sesame seeds

3 tablespoons of coconut sugar

2 star anise (crushed)

1 teaspoon of baking powder

a little bit of salt

1/2 cup of coconut oil

1/4 of iced water

2 large egg whites, beaten until foamy

2 tablespoons of cinnamon mixed into 1/2 cup of raw sugar


Preheat oven to 180c/400f.


  1. In a bowl, using an electric mixer, mix… flour, sesame seeds, sugar and crushed anise seeds, baking powder and salt.
  2. In a small bowl, combine… coconut oil and water; add to flour mixture. beat on a low-speed until combined, scraping down sides as needed.
  3. In separate bowls; beat egg whites until foamy & combine cinnamon and raw sugar. Set aside.


Shape dough (1-2 tablespoons) into a ball. Place 2 balls onto baking paper (10cm apart), place another sheet of baking paper on top. Roll out into a very thin oval. Lift top piece of baking paper. Brush ovals with egg white, sprinkle with sugar mix and bake for 7 minutes. Repeat!


  1. Rotate baking trays halfway through.
  2. Transfer to a wire rack for cooling.
  3. Repeat with remaining balls.
  4. Cookies can be kept for 4 days, stacked between layers of baking paper in an airtight container.