Posted: Sat May 23, 09 8:51 am Post subject: Crispbread
Ingredients
8oz rye flour
2oz marg or butter
1 teaspoon dried mixed herbs (I don't see why you couldn't vary this)
half a teaspoon salt
4 tablespoons milk or water.
Recipe
Rub the margarine into the flour.
Stir in the herbs and salt. Stir in the water and mix to a firm dough.
Divide the dough in to two halves. Knead each half lightly on a floured surface. Roll each half out thinly in to about a 9" square. Thinly is the operative word, or they're rather chewy
Cut in to 3" squares and put on to a lightly greased baking sheet.
Prick each square well to prevent it from rising and bubbling during baking.
Bake at Gas mark 6 (200�c) for 10 to 15 minutes or until the edges just begin to colour, but do not let them brown. Cool slightly on the baking sheet then transfer to wire racks.
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