Seed Crackers
This recipe uses rye flour as its base. It is darker and has a nutty, slightly malty flavour, which is stronger than wheat flour.
SERVES
14
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
12
MINUTES
Ingredients
300g rye flour
½ tsp baking powder, sieved
1 tsp fine sea salt
½ tsp cracked black pepper
1 tsp honey
30g soft butter
175mls warm water
1 egg white, whisked
30g pumpkin seeds
a sprinkling sea salt flakes
Method
Preheat your oven to 200ºC/gas mark 6 and line a large flat baking tray with parchment.
Sieve the flour, baking powder and salt together into a large bowl
Add in the pepper, honey, butter and water and combine until it forms a sticky dough.
Lightly flour a work surface and tip the dough onto it. Flour a rolling pin.
Roll the dough as thin as you can.
Cut the dough into rectangles and place them on the baking tray, pricking each one with a fork after you do.
Brush each cracker with the whisked egg white and press a sprinkling of seeds and a sprinkling of salt flakes into each cracker.
Bake in the centre of the oven for about 12 minutes.
Once the crackers are cool enough to handle, place them onto a wire rack to cool completely.
