Rye & pumpkin seed crackers

Rye & pumpkin seed crackers

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Cooking time

Prep: 20 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

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 info

Nutrition per cracker

kcalories
81
protein
3g
carbs
12g
fat
3g
saturates
0g
fibre
3g
sugar
0g
salt
0.2g
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Ingredients

  • 200g rye flour
  • 200g wholemeal flour
  • 100g pumpkin seeds
  • ½ tsp baking powder
  • 1 tsp salt
  • 1 tsp golden caster sugar
  • 1 large egg

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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.

Recipe from Good Food magazine, June 2013

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Comments

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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.

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