Fiddlesticks Julie's Rye Crispbread Recipe |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 18 |
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I found this in a search for a crispbread recipe to duplicate Kavli Crispy Onion crispbread. As of today (3/11/05), I've not made it, but I'll be rectifying that very soon. Ingredients:
8 ounces rye flour |
2 ounces margarine or 2 ounces butter |
1 teaspoon dried herbs |
1/2 teaspoon salt |
4 tablespoons milk or 4 tablespoons water |
Directions:
1. Rub the margarine in to the flour and stir in the herbs and salt.
2. Stir in the water and mix to a firm dough.
3. Divide the dough in to two halves.
4. Knead each half lightly on a floured surface.
5. Roll each half out thinly in to about a 9 square.
6. Thinly is the operative word, or they're rather chewy.
7. Cut in to 3 squares and put on to a lightly greased baking sheet.
8. Prick each square well to prevent it from rising and bubbling during baking.
9. Bake at 200°c (Approx 390°F) for 10 to 15 minutes or until the edges just begin to colour, but do not let them brown.
10. Cool slightly on the baking sheet then transfer to wire racks.
11. For Vegan use only a Vegan [non dairy] margarine and only the water.
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