Galletti (Maltese water crackers)
Crisp, plain Maltese crackers that are lovely with tomato, olive oil, cheese or a bowl of soup.
- Time50 min
- LevelEasy
- Costabout £0.07 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour and salt in a bowl. Add the olive oil and most of the water and stir to a firm dough, adding the last of the water only if it feels dry.
- 2
Knead the dough on a clean worktop for 5 minutes until smooth. Cover and leave to rest for 20 minutes.
20 min - 3
Heat the oven to 200°C (180°C fan). Line two baking trays with baking paper.
- 4
Cut the dough in half. Roll each piece out as thin as you can, about 2 mm. Cut out rounds with a 7 cm cutter and re-roll the scraps.
- 5
Lay the rounds on the trays and prick each one all over with a fork. Sprinkle over the sesame seeds if you are using them.
- 6
Bake for 10 to 12 minutes, turning the trays halfway, until pale golden and crisp. They crisp up more as they cool.
11 min - 7
Cool on a wire rack and store in an airtight tin for up to a week.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.