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Pumpkin crackers

Pumpkin crackers

    

Recipe for tasty salty pumpkin crackers perfect for autumn.

Cook

No. of servings

25

Ready in

60 min.

Difficulty

medium

 

 

1. 

butternut squash 14 oz (400 g)

Clean the pumpkin and cut it into parts. Bake on a baking sheet lined with baking paper for 40 minutes at 735°F (390°C) F (390°F (200°C) C).

2. 

flour medium 5.25 oz (150 g)  all-purpose flour / plain flour 3.5 oz (100 g)  salt 2 tsp  ground garlic 1 tsp  rosemary 1 tsp

Mix flour, baking powder, salt, dried garlic and rosemary in a bowl. Let the baked pumpkin cool down, peel it and make a pumpkin puree with a fork.

3. 

whole milk 3.5% 6.75 tbsp (100 ml)  olive oil 6.75 tbsp (100 ml)

Add oil, milk and pumpkin puree to bowl. Mix together.

4. 

Created dough is sticky. Put it on baking paper, roll it to a thickness of 5 mm.

5. 

chicken egg 1 pc  pumpkin seeds without shell 1.75 oz (50 g)

Put the baking paper on the baking sheet. Cut the dough into squares or triangles, which you spread with an egg and decorate with pumpkin seeds.

6. 

Bake at 735°F (390°C) F (390°F (200°C) C) for 20 minutes.

Bon appetit!

all-purpose flour / plain flour3.5oz100grams
butternut squash14oz400grams
chicken egg1pc1piece
flour medium5.25oz150grams
ground garlic1tsp1teaspoon
olive oil6.75tbsp100milliliters
pumpkin seeds without shell1.75oz50grams
rosemary1tsp1teaspoon
salt2tsp2teaspoon
whole milk 3.5%6.75tbsp100milliliters

 

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