 Level |
Easy
|
 Serves |
24
|
|
Bites
|
1
|
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
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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