Preheat oven to 160°C. Line a baking tray with baking paper.
Combine honey, sesame oil and boiling water in a bowl and stir until honey has completely dissolved. Allow to cool slightly. Stir in olive oil.
Combine wholemeal and plain flour, all the seeds and rosemary in a large bowl.
Pour in liquid mixture and stir to form a wet, sticky dough.
Using a quarter of the mixture at a time, roll out dough on a heavily floured surface as thinly as possible to form a rough rectangle. Don’t worry about small rips and tears – they add to the rustic look! Cut into generous rectangles and transfer to tray with a fish slice. You will need to cook the crackers in two or three batches.
Brush first batch of crackers very lightly with olive oil and sprinkle with flaky sea salt. Bake for 12-15 minutes until very lightly golden. Remove from oven and repeat with remaining batches. Allow to cool completely on a wire rack.
Serve with blue cheese and honeycomb.