Quick recipe finder Rye crispbread 
Crispbreads are simple to make and a lovely thing to serve up when you have friends over. Top with cheese or pâté.
By The Hairy Bikers From The Hairy Bikers’ Northern Exposure
Ingredients
- 300g/10½oz wholemeal rye flour, plus extra for dusting
- 1 tsp salt
- ½ tsp baking powder
- 1 heaped tsp anise seeds or fennel seeds
- 1 tsp honey
- 30g/1oz butter, softened
For the topping (optional)
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Put the flour in a large bowl. Add the salt, baking powder, anise seeds, honey and butter. Mix thoroughly, then start slowly adding 175ml/6fl oz water, stirring until you have a soft dough. Don’t worry if it’s a bit sticky, it will be fine once you start rolling.
Generously flour a work surface and turn out the dough. Roll the dough out thinly.
Cut out 20cm/8in rounds – you should get 6 – 8 rounds. Cut a small hole in the middle of the rounds.
Place the rounds on 3 baking trays and prick the crispbreads all over with a fork.
For the topping, whisk the egg white with 1 tablespoon water and brush over the crispbreads. Sprinkle with your choice of seeds and press down lightly.
Bake for 12-15 minutes. Remove and leave to cool on a wirerack.
Recipe Tips
If you fancy making bigger crispbreads then double the quantities and use a dinner plate to cut the crispbreads out.
Related Recipes
Rye bread
Multi-seed savoury crackers
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