Pumpkin seed beer crackers

Tam West

These delicious crunchy, nutty crackers are so easy to make, and will last a week in an airtight container. Good served with whipped herbed goat's cheese.

Ingredients

1 cup	Wholemeal flour
¼ cup	Polenta
¾ cup	Beer
1 Tbsp	Extra virgin olive oil
1 cup	Pumpkin seeds (Main)
1 tsp	Salt

Directions

1. Heat the oven to 200C.
2. Put everything in a mixing bowl and mix well.
3. Turn out on to a lightly floured surface and form into a ball. Flatten and divide in half.
4. Place one half between 2 large pieces of baking paper and roll out to ½ cm thick or until you can feel the pumpkin seeds through the paper. Place on an ovenproof tray and peel off the top layer. Repeat for the second half.
5. Place in the oven and bake 20 minutes or until the middle of the pieces are crisp — but don't let it get too brown or it will taste burnt.
6. Remove from the oven, cool on a rack and break into cracker-sized pieces. Store in an airtight container.