This yellow hued shortbread is great in the fall. We serve it along side crumbly cheeses and autumnal fruit. Its main ingredients, cornmeal and pumpkin seeds, are both native foods of the Americas. Together we believe they make the perfect Thanksgiving Day nosh. Make the dough days ahead, and slice and bake them before the turkey goes in the oven. They are just spicy enough to whet your appetite for the magnificent meal to come.come.
1 ¼ cups all purpose flour
1 ¼ cups stone ground cornmeal
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 teaspoon sugar
¾ cup roughly chopped pumpkin seeds
6 ounces (1 ½ sticks) unsalted butter, cut into ½ inch pieces
2 large eggs, lightly beaten
2 rimmed cookie sheets, lined with parchment paper
- In a medium bowl, stir together flour, cornmeal, salt, pepper, sugar and pumpkin seeds.
- Using your finger tips, rub the butter into the dry ingredients, until no chunks of butter remain, and the mixture has the texture of sand.
- Add the eggs, and stir until the dough holds together. This may take just a little squeezing,
- Cut dough in half, and using 2 sheets of parchment paper, wrap each piece into a cylinder, about 1 inch in diameter and 7 inches long. Twist the ends tight to hold the shape of the cylinder. Refrigerate for at least 2 hours or until dough is firm enough to slice. Freeze for longer storage.
- When ready to bake, preheat the oven to 350° F
- Slice the crackers in to 3/8 inches disks, and place on the prepared sheets one inch apart.
- Bake 10 to 12 minutes until the crackers are slightly golden brown around the edges. They will firm as they cool on the pan on the rack.