Cornmeal Crackers with Pumpkin Seeds

[Guest guest]

Cornmeal Crackers with Pumpkin Seeds

 

1 cup stone-ground yellow cornmeal

3/4 cup all-purpose flour

3/4 cup raw pumpkin seeds

2 teaspoons kosher salt

2 teaspoons sugar

3/4 teaspoon crushed red pepper

6 tablespoons unsalted butter

3 tablespoons milk

 

In a large skillet, stir the cornmeal over moderate heat, shaking the pan

occasionally, until lightly toasted, about 2 minutes. Transfer to a plate to

cool.

In a medium bowl, combine the cornmeal with the flour, 1/2 cup of the pumpkin

seeds, the salt, sugar and crushed red pepper. Using your fingers, work the

butter into the cornmeal mixture until incorporated. Mix in the milk, pressing

the dough with your hands to form a ball; add a little more milk if necessary.

Cover the dough and refrigerate until chilled and firm, about 1 hour.

Preheat the oven to 350°. Butter 2 baking sheets. Pinch off 1-inch pieces of

dough and roll into balls. Arrange the balls on the baking sheet and press into

2-inch rounds with a flat-bottomed glass. Press the remaining 1/4 cup of pumpkin

seeds into the rounds. Bake the crackers for about 10 minutes, or until browned

around the edges. Let cool for 5 minutes, then transfer to a large plate. Serve

warm or at room temperature.

Makes 2 1/2 dozen.

 

 

 

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[Guest guest]

These sounds so yummy. What an interesting idea, that I've got to try. Thanks

Judy

-

AJ

Saturday, November 11, 2006 11:59 AM

Cornmeal Crackers with Pumpkin Seeds

 

 

Cornmeal Crackers with Pumpkin Seeds

 

1 cup stone-ground yellow cornmeal

3/4 cup all-purpose flour

3/4 cup raw pumpkin seeds

2 teaspoons kosher salt

2 teaspoons sugar

3/4 teaspoon crushed red pepper

6 tablespoons unsalted butter

3 tablespoons milk

 

In a large skillet, stir the cornmeal over moderate heat, shaking the pan

occasionally, until lightly toasted, about 2 minutes. Transfer to a plate to

cool.

In a medium bowl, combine the cornmeal with the flour, 1/2 cup of the pumpkin

seeds, the salt, sugar and crushed red pepper. Using your fingers, work the

butter into the cornmeal mixture until incorporated. Mix in the milk, pressing

the dough with your hands to form a ball; add a little more milk if necessary.

Cover the dough and refrigerate until chilled and firm, about 1 hour.

Preheat the oven to 350°. Butter 2 baking sheets. Pinch off 1-inch pieces of

dough and roll into balls. Arrange the balls on the baking sheet and press into

2-inch rounds with a flat-bottomed glass. Press the remaining 1/4 cup of pumpkin

seeds into the rounds. Bake the crackers for about 10 minutes, or until browned

around the edges. Let cool for 5 minutes, then transfer to a large plate. Serve

warm or at room temperature.

Makes 2 1/2 dozen.

 

 

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