Crispbread
Created by Cathryn, Sunday, 07 October 2007
Description
Mrs Fiddlestick's rye flour recipe.
Ingredients
At a glance
Cooking Method
Type
Preparation Time
Cooking Time
Seasonality
Course
- 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.
Method/steps
- 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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