Mix flour with salt, ground Styrian pumpkin seeds and butter. Add milk and Styrian Pumpkin Seed Oil P.G.I.. Knead the ingredients to a firm dough. Let rest in the fridge for ½ hour. Halve the dough and roll out thinly on a floured surface. Place on a cookie tray, brush with egg, sprinkle with the chopped Styrian pumpkin seeds and slice into small diamond shaped pieces. Bake at 180°C for about 20 min. until the crackers are light brown and hard. Turn off the oven, leaving the crackers to dry and darken for additional 10 minutes inside. Tip: Instead of the chopped Styrian pumpkin seeds you can also use coarse sea salt or chilli flakes.