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Preheat the oven to 160°C fan bake. Line 3 baking trays with baking paper.
Add all of the seeds to a medium sized glass bowl.
Add the boiling water, salt and pepper to a glass jug. Stir until the salt has dissolved. Add the oil, then cornflour and gently whisk until combined and lump free.
Pour the liquid mix into the seed mix and stir to combine. Leave the mixture to sit for 15 minutes to thicken up slightly.
Using a soup ladle, scoop out the mixture and place one ladleful on each tray. Repeat until you have evenly distributed the mixture between the trays (the first spoons will contain more seeds than the last ones, that’s why it’s important to distribute the mixture one spoon at a time).
Using clean hands, gently spread the mixture out to the edge of the tray ensuring you have an even spread of seeds. Alternatively, place a piece of baking paper on top of the mixture and roll it out. Crack a generous amount of salt over each tray.
Carefully place the trays in the oven and bake for 15 minutes. Remove from the oven and using a pizza slice or knife, make some cut marks.
Return to the oven and bake for a further 30 minutes or until the crackers are golden brown.
Allow to cool then snap into pieces. Store in an airtight container in the pantry for up to a month. Serve on a cheeseboard or enjoy as is.