Scandinavian style rye crispbread. Makes about 18 slices at 8cm x 12cm. Keep in an airtight container.
- Difficulty
- EASY
- Preparation time
- Less than 30 minutes.
- Cooking time
- 10 - 30 mins
Note: One standard tablespoon is equal to 3 standard teaspoons and 15cm3
Ingredients
| Amount | Measure | Cm3 | Ingredient |
| 250 | g | Wholemeal rye flour | |
| 1 | Teaspoon | 5 | Salt |
| 1/2 | Teaspoon | 2.5 | Baking powder/bicarbonate of soda |
| 2 | Teaspoons | 10 | Anise or fennel seeds |
| 1 | Teaspoon | 5 | Honey |
| 30 | g | Butter, softened | |
| 1 | Egg white | ||
| Poppy, sesame, linseed, anise, caraway seeds |
Instructions
Preheat the oven to 200C/180C Fan/Gas 6.
Put the flour in a large bowl. Add the salt, baking powder, anise seeds, honey and butter. Mix thoroughly, then start slowly adding 150ml/5fl oz water, stirring until you have a soft dough. Don’t worry if it’s a bit sticky, it will be fine once you start rolling.
Generously flour a work surface and turn out the dough. Roll the dough out thinly.
Cut out 8cm x 12cm slices – you should get 18 or so.
Place the rounds on baking trays and prick the crispbreads all over with a fork.
For the topping, whisk the egg white with 1 tablespoon water and brush over the crispbreads. Sprinkle with your choice of seeds and press down lightly.
Bake for about 15 minutes or until the crispbread turns brown. Remove and leave to cool on a wirerack.
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