Rye & pumpkin seed crackers

Rye & pumpkin seed crackers

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(4 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins


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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  • 200g rye flour



    The richly flavoured seed of a common and widely grown grass, rye

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


  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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23rd Apr, 2020
I made mine too thick I think. I followed the cooking times exactly but they came out very hard.
26th Oct, 2015
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.
15th Jul, 2014
Check out my crispy crackers on my blog http://sweetdreamycakesandbakes.wordpress.com/2014/07/14/cream-crackers/
15th Dec, 2013
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.
13th Sep, 2014
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.
26th Oct, 2015
Bbc good food any ideas what could be going wrong before I tryout making these?
GeorgieRose104's picture
19th Dec, 2016
If they come out too hard, try preheating the oven to 450°F and bake for 12-15 minutes. It might help. Also, if they start to soften over time... put them in a preheated oven at 450°F for a couple of minutes and they shoukd be crisp again :)
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