Crispbread (Swedish: knäckebröd (lit. crack bread), is a flat and dry type of cracker, containing mostly rye flour. Crispbreads are lightweight and keep fresh for a very long time due to their lack of water. A perfect recipe for an appetizer!
Prep Time: 20 minutes
Baking Time: 12 to 15 minutes at 375°F (190°C)
Difficulty: easy
Yield: 4-6 crispreads
Flor the dough
For the topping
Preheat oven to 375°F (190°C).
In the bowl of a food processor, combine the flour, salt, baking powder, aniseed or fennel seeds, honey and butter. Mix well, then slowly add the water, kneading until you obtain a soft dough. It is normal for the dough to stick a little.
Generously flour a work surface. Roll out the dough thinly and then, using a knife, cut 4 to 6 crispreads. Cut a hole in the center of each with a cookie cutter.
Place crispreads on 2 baking sheets, prick with a fork.
Whisk egg white with 1 tbsp. water and brush over crispreads. Sprinkle with seeds of your choice.
Bake for 12 to 15 minutes. Once cooked, remove the crispreads and let them cool on a rack.
Serve with smoked salmon, pickles, tomatoes, olives, cheese, etc.
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