The BBC Good Food logo
Rye & pumpkin seed crackers

Rye & pumpkin seed crackers

By
A star rating of 3.3 out of 5.4 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 24

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

Nutrition: per cracker
HighlightNutrientUnit
kcal81
fat3g
saturates0g
carbs12g
sugars0g
fibre3g
protein3g
low insalt0.2g
Advertisement

Ingredients

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

Method

  • 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, June 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.3 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content