Name: Rye & pumpkin seed crackers
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Makes 24
Cuisine: British
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

Home
Recipes
Rye & pumpkin seed crackers

Rye & pumpkin seed crackers

Cassie Best

Save recipe

Makes 24

Easy

Prep: 20 mins

Cook: 1 hr and 30 mins

A star rating of 3.4 out of 5.6 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Easy fudge

A star rating of 4.8 out of 5.68 ratings

Potted stilton

A star rating of 4.8 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

200g rye

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per cracker

kcal81
fat3g
saturates0g
carbs12g
sugars0g
fibre3g
protein3g
salt0.2g

low

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.

Recipe from Good Food magazine, June 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.4 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now