In a food processor, whizz the flour with the butter or spread. Turn into a bowl, make a hollow in the centre, pour in the water and quickly pull the flour into the water and work into a soft ball. Wrap in cling film and chill for 15-30 minutes.
Heat the oven to 180C/350F/Gas mark 4. Roll out the pastry reasonably thin. Brush with beaten egg and sprinkle generously with whatever seed mix you have chosen, and not so generously with the salt. Use a pastry cutter or small glass to cut into rounds, ovals or squares. Transfer to baking tray with a spatula and bake for 10-15 minutes (depending on how thick they are) or until they are crisp but not burnt.
Cool on a rack and store in an airtight container. Delicious with served dips or cheese.
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