Recipe

Cornmeal Crackers With Pumpkin Seeds Recipe

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Ingredients

Directions

Step #1 In a large skillet, until lightly toasted, shaking the pan every once in awhile, stir the cornmeal over moderate heat, about 2 mins.
Step #2 Transfer to a plate to cool.
Step #3 In a medium bowl, mix the cornmeal with the flour, the salt, 1/2 c of the pumpkin seeds, sugar & crushed red pepper.
Step #4 Using your fingers, work the butter into the cornmeal mixture until incorporated.
Step #5 Mix in the milk, pressing the dough with your hands to form a ball; add a little more milk if necessary.
Step #6 Cover up the dough & put in the fridge until chilled & firm, : about 1 hr.
Step #7 Preheat the oven to 350°.
Step #8 Butter: 2 baking sheets.
Step #9 Pinch off 1-inch pieces of dough & roll this into balls.
Step #10 Arrange the balls on the baking sheet & press into 2-inch rounds with a flat-bottomed glass.
Step #11 Press the remaining 1/4 c of pumpkin seeds into the rounds.
Step #12 Bake the crackers for about 10 mins, or until browned around the edges.
Step #13 Let cool for 5 mins, then transfer to a large plate.
Step #14 Serve warm or at about room temp.
Step #15 Make Ahead: The cracker dough can be frozen for up to 1 month.
Step #16 The crackers can be stored overnight in an airtight container.
Step #17 Recrisp them in a 300° oven for a few mins before serving.
Enjoy the Cornmeal Crackers With Pumpkin Seeds recipe

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