A Horseradish Dill Pastry Cracker With Pumpkin Seed

                                   I'm glad to have another pumpkin seed snack that's not a cookie.                                                            


This is a rebuild of a recipe on the King Arthur Flour website. First I beat together
10 teaspoons buttermilk 
and
1 cup coconut oil. 

Once the buttermilk was beaten into the coconut oil, the mixture was transferred to a parchment lined pan and refrigerated while the other ingredients were being prepared.

The raw organic pumpkin seed from the coffee grinder was a little coarser than flour. 



                          For a better mix, I 
 loaded the sifter with the 
1 cup ground pumpkin seed
1 1/4 cup all purpose flour
1 tablespoon onion powder
1/2 teaspoon salt
1/2 teaspoon baking powder
and sifted them together into the mixing bowl, then stirred them with a whisk.

Once it was chilled I got the coconut oil, buttermilk mixture out of the refrigerator and scratched a grid of 1" squares on the surface and broke it up. I cut the "pats" into the flour, pumpkin seed mixture until it was coarse and crumbly leaving  some pea sized pieces of the coconut oil mixture.

Next the  
1/2 cup sour cream
3 tablespoons prepared horseradish
2 tablespoons chopped chives 
1/4 cup chopped fresh dill
were stirred in until well mixed.

It was moist but not yet cohesive.

I moved the mixture to a floured work surface, and used a pastry scraper to fold it over on itself a few times. I then patted the dough into an 8" x 10" rectangle.

 After dusting both sides of the dough with flour, I folded it in thirds from the short end. I  turned it 90 degrees and rolled it into a rectangle about 8" x 10", then dusted both sides with flour and folded it in thirds again.

Then I wrapped it and refrigerated it for 30 minutes.






     

Once I rolled the dough into a 12" x 24" rectangle (I marked one on the table with masking tape and laid parchment over it), I cut the dough into 8 strips, 1 1/2" wide each, and cut crosswise in 3" sections to form 64 rectangles.  

First batch I used a plastic spatula (to protect the table top), but the dough was fragile and the cuts looked kinda rough. Next time (I burned up the first batch, bummer), I used a pizza roller-knife, gently. It worked great. 

The dough is challenging to move without deforming. I tried a number of ways. I cut the parchment into strips and flipped them over onto the pans. This worked, but it was a pain. Later, I realized it was all parchment; why flip it? I just cut it into sections and moved  them onto the prepared pans. 

The corner fold was another chance to tear up the moist and rapidly softening dough, but they really did look official. 

After baking for 12 to 14 minutes at 400 degrees Fahrenheit, they looked great. They're excellent with a sandwich and fruit instead of chips, and allot less salty.