Crispbread is a crunchy, healthy snack that's perfect for the holidays. This simple recipe is quick to prepare and offers a delicious alternative to traditional Christmas biscuits. With its crunchy texture and nutty flavour, it's ideal as an accompaniment to spreads or just for snacking between meals.
Ingredients- 360 g flour
- 140 g sesame seeds
- 75 g sunflower seeds
- 70 g flaxseed
- 75 g pumpkin seeds
- 90 g rapeseed oil
- 100 ml boiling water
- 2 teaspoons sea salt
preparation
- Assemble the Ankarsrum with the mixing bowl and whisk.
- Mix all dry ingredients.
- Add rapeseed oil and boiling water and mix into a smooth dough.
- Place the dough between two layers of baking paper and roll it out thinly. The dough is enough for two baking trays.
- Preheat the oven to 150°C.
- Bake the rolled out crispbread on the lowest rack for 50-60 minutes.
💡 Tip: The thinner the dough is rolled out, the crispier the finished crispbread will be
