Rye & pumpkin seed crackers
- Preparation and cooking time
- Makes 24
Making your own crispbreads is an extra-special touch - top these seeded biscuits with paté, cheese and chutney
- STEP 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.
- STEP 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.
ARE PUMPKIN SEEDS HEALTHY?
Pumpkin seeds are rich in vital vitamins and minerals. Discover why pumpkin seeds are so good for you by reading our guide to the health benefits of pumpkin seeds.