Moreish Swedish Rye Crispbread



300g dark rye flour
1 teaspoon salt                        
1/2 teaspoon baking powder                        
1 teaspoon fennel seeds                        
1 teaspoon honey 
30g softened butter                        
1 large egg                         
Seeds to top - such as sesame, poppy, caraway                        



1. Pre heat oven to 200c                    

2. Put the flour in a large bowl and add the salt, baking powder, fennel seeds, honey and butter.                     

3. Mix thoroughly, then slowly add 175ml water, stir until you have a soft dough.

4. Generously flour the work surface and turn out the dough.  Roll thinly.                   

4. Cut out 20cm rounds - you should get 6 - 8 rounds.  Then cut a small hole in the middle.

5. Place on 3 baking trays and prick the crispbread all over with a fork.

6. For the topping, whisk the egg white with 1 tablespoon of water and brush over the crispbreads.  Sprinkle with a choice of seeds and press down lightly.                     

5. Bake for 12 - 15 minutes and leave to cool on a wire rack.                    



Don't worry if the dough is a bit sticky at first, it will be fine once you start rolling.







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