Ingredients for 6-8 servings
- 250g flour (or whole wheat/spelt flour)
- 50g butter
- 100 ml milk or water
- 1 ½ tsp salt
- 50g grated Styrian pumpkin seeds
- 2 tbsp Styrian pumpkin seed oil
- 1 egg for brushing
- 2–3 tbsp chopped Styrian pumpkin seeds for sprinkling
Preparation
Mix flour with salt and grated pumpkin seeds, then crumble in the butter. Mix milk with pumpkin seed oil and add to the mixture. Knead into a firm but pliable dough and let it rest in the refrigerator for ½ an hour. Halve the dough and roll it out thinly (3 mm thick). Place on a baking sheet, brush with egg, sprinkle with chopped pumpkin seeds and cut into squares with a pastry wheel or knife.
Bake at 180°C top and bottom heat until the crackers are light brown and hard (approx. 20 minutes). Turn off the oven and leave them inside for another 10 minutes so they can dry further and darken.
Bake at 180°C top and bottom heat until the crackers are light brown and hard (approx. 20 minutes). Turn off the oven and leave them inside for another 10 minutes so they can dry further and darken.
Recipe by Gemeinschaft Steirisches Kürbiskernöl www.steirisches-kuerbiskernoel.eu