Rye & pumpkin seed crackers

Rye & pumpkin seed crackers

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Prep: 20 mins Cook: 1 hr, 30 mins

Easy

Makes 24
Making your own crispbreads is an extra-special touch - top these seeded biscuits with paté, cheese and chutney

Nutrition and extra info

Nutrition: per cracker

  • kcal81
  • fat3g
  • saturates0g
  • carbs12g
  • sugars0g
  • fibre3g
  • protein3g
  • salt0.2g
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Ingredients

  • 200g rye flour
  • 200g wholemeal flour
  • 100g pumpkin seed
  • ½ tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp salt
  • 1 tsp golden caster sugar
  • 1 large egg

Method

  1. Heat oven to 140C/120C fan/gas 1 and line 2 baking trays with baking parchment. Mix the dry ingredients in a large bowl. Beat the egg with 250ml water in a jug, then pour into the dry mixture. Combine with a wooden spoon, then transfer to a lightly floured work surface and knead until you have a smooth, firm dough.

  2. Roll the dough out as thinly as possible and cut into squares, about 7cm. Transfer the squares to your baking trays. Bake for 45 mins, then remove the trays from the oven. Flip each cracker over on the tray and return to the oven, swapping over the shelves, for a further 45 mins. Once cooked, remove from the oven and transfer to a wire rack to cool. Store in a sealed container for up to 2 weeks.

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Comments, questions and tips

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Comments (4)

BarbieLB's picture

Oh dear, I only read these previous comments when mine were in the oven. I turned mine over at 20 mins and they only had about half hour in the oven in total but unfortunately still too hard and overdone. Boo hoo.

cameron3's picture

My crackers were brick hard .
I tried these again made them thicker and baked for shorter time.
But could still break my teeth on them.
What am I doing wrong?
I thought they would crunch like Ryvita.

Panness's picture

Mine were rock hard too, another batch I rolled out more thinly were better but not great. Could be I overworked the dough, or perhaps the cooking time is a bit longer than it needs to be.

Questions (1)

juliafrancis's picture

Bbc good food any ideas what could be going wrong before I tryout making these?

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