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Preheat the Oven to 170 Bake
Line a large baking tray with baking paper, cooking spray helps the paper stick to the tray. My tray is 39cm x 26cm with a 1.5cm lip
In a medium bowl add the cornmeal, salt, linseeds, black sesame seeds, sunflower seeds and pumpkin seeds (and rosemary if using) and stir well
Add to this the oil and the boiling water and stir until well combined.
Spread this mixture onto the prepared oven tray
Place in the middle rack of the oven, total baking time is 1 ¼ to 1 ½ hours. However I like to take out the tray at 30 minutes
At 30 minutes using a pizza cutter I carefully cut the crackers to the size I want, see image above
Then return to the oven to complete baking. Set timer for a further 45 minutes, then check
The crackers on the edge need to feel crispy but also the middle ones want to be firm and not soft - return to the oven for a further 15 minutes if you require.
Once crispy remove from the oven and allow to cool completely on the tray
Then once cold break up the crackers and add to an airtight container, will keep for up to 3 weeks at room temperature if stored correctly.