Rye & Pumpkin Seeds Crackers

I'm never that bitter single girl on Valentine's Day.  I've always appreciated the day as just a celebration of love of any kind, and smile upon seeing couples having their romantic meals and whatnot.  I try to post something appropriate for the occasion, and indeed this year I've made pink peppercorn shortbread and some oysters with soy sauce sauce and wasabi, but I've decided to post something plain and simple as I just want to treat this as any other day of the year this time.  Here are some delicious crackers. 

I've been single for years and I spent a good portion of this day in school scaling and gutting and filleting half a dozen fish with nasty sharp fins and a good friend of mine has recently committed suicide because of the lack of...love in his life amongst other things.  So it's hard to enjoy this day for what it represents.  He believed that he couldn't find love, and as silly as that may seem, that pushed him off a building last weekend.  It's amazing how time moves on without you as it's already been a week and yet I'm still in the same emotional state.  The shortbread and the oysters were lovely, but they'll be posted another day as I can't quite write about pink foods and sweets and aphrodisiacs today.   Today we'll have some wholegrain crackers rich with butter studded with pumpkin seeds and topped with flaked sea salt

Skip the salt if you want to eat them with cheese, as they are, they're just fantastic as a snack.  It's one of those perfect mindless-eating snacks.  Good crackers and granola - my two weaknesses. 

Makes about 12 small crackers
Recipe adapted from Nigel Slater 
Ingredients
90g rye flour
50g butter, softened
30g pumpkin seeds
1/2 tsp salt 
2 tbsp water
Flaked sea salt

Method
Preheat the oven to 180C and line a baking tray with greaseproof paper.

Mix the rye flour and salt together in a large bowl and mix in the butter and pumpkin seeds.  Then add the water a little at a time and bring the mixture together to form a dough.

Put on a floured surface and roll to about 3mm thick with a rolling pin.  Cut into rounds, transfer to the lined baking tray and sprinkle on the flaked sea salt.  Bake for about 10  minutes or until lightly golden-brown.  They'll crisp up more when they're cool.