Sunflower and Pumpkin Seed Crackers

  • Time: 30 minutes
  • Serves: 6
  • Level: easy

These are surprisingly easy and quick to make. They are also very moreish, so beware!

Mr WDC
Foodies are often given foodie gifts, such as the marinated and oak-roasted sunflower and pumpkin seed mix I received. They were good, but I thought they'd  be better in a cracker!

What you need

200g spelt flour – or plain or a mix of different flours

75g seeds – mix of sunflower and pumpkin or other small seeds such as linseed, chia or poppy

50g room temperature butter

1 medium egg beaten

1/2 tsp sugar

1/4 tsp baking powder

3 tbs water appox

Sea salt flakes



How Dad Cooked It

Makes about 20 crackers.

  1. Preheat the oven to 220C, Gas 7
  2. Lightly toast the seeds in a dry pan.
  3. Put the flour in a bowl and mix in a good pinch of salt, the sugar and baking powder . Add the butter and rub into the flour mix. Mix in the seeds.
  4. Add the egg and water and bring together into a dough – start with  tablespoons of water and add more if needed (the dough should not be too wet and sticky). Knead gently on a floured surface to make a smooth ball.
  5. Roll about 2/3rd of the dough on a floured surface until flat and about 3mm thick (likely to be the thickness of the seeds). Put the rolled dough onto a baking sheet. Trim to a neat square and cut into rectangle shapes with a long knife. Don’t cut all the way through. Bring the scraps together with the remaining dough and roll out as before and put on a second baking sheet. Cut again into rectangle shapes (don’t worry about the irregular edges – they will just add a few interesting shapes…) Sprinkle with extra seeds and salt if you like and press into the dough gently.
  6. Cook in the oven for 7-8 minutes or until very lightly coloured. Turn and rotate the baking sheets to ensure even cooking.

 

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