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Rye & Pumpkin Seed Crackers

These Christmassy crackers are delicious on their own or with one of our delicious dips or chutneys.

Level
Easy
Serves
24
Bites
1
Ingredients

200g rye flour

200g wholemeal flour

100g pumpkin seed

1/2 tsp baking powder

1 tsp salt

1 tsp golden caster sugar

1 large egg

250ml of water

Method

Heat the oven to 120°C and line two baking trays with parchment.

Mix the dry ingredients in a bowl.

Beat the egg with 250ml of water and then pour into the dry mixture.

Mix with a spoon then knead on a floured surface until you have a firm dough.

Roll out as thinly as possible and cut using a 7cm round cookie cutter, then place on the baking trays.

Bake for about 45mins.

They will last for about two weeks in a sealed container.

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