• 1 c plain flour
• 1/3 c wholemeal flour
• 1 tsp salt or garlic salt
• ¼ c olive oil
• 1 tsp sesame oil
• ½ water
• 2 tbsp each of black and white sesame seeds
• 1 tbsp spice mix (see below) or add your own combination of spices such as Morrocan, cumin, smoked paprika or parmesan.

Put all the dry ingredients in the food processor and drizzle in the wet ingredients while it is whizzing. Mix until it forms a large ball around the blade.
Roll out thinly and cut into shapes. Bake on an oven tray for 15-20 mins at 165 C. Store in an air tight container.

Spice mix for crackers (makes approx 200 gm)

• 5 tbsp smoked paprika
• 5 tbsp ground cummin
• 3 tbsp garlic powder
• 21/2 tbsp ground rosemary
• 11/2 tbsp salt
• 11/2-2 tbsp brown or raw sugar
• ½ tbsp chili powder

• ½ c chopped mixed glace fruit
• 2 tbsp brandy
• 300 ml cream
• 2 tsp castor sugar
• 125 g dark chocolate
• knob of butter
• 2 ltr vanilla ice-cream
• 1 tsp vanilla
• 50 gm almonds
• 3 Tbsp cocoa

Combine the brandy and the fruit and let stand for at least 10 mins. (Rum and raisins could be substituted here). Whip the cream and sugar until thick and then fold in the fruit and brandy.
Spread the cream and the fruit over the base of a spring form tin and freeze. Melt the chocolate and butter. Mix and then cool before adding to half the softened vanilla icecream. Spread this onto the frozen cream layer and put back in the freezer.
Add the cocoa and chopped almonds to the remaining softened icecream and then spread this third layer onto the cassata. Freeze.