Herb Crispbread

June 08, 2015

Herb Crispbread looks so cute that it’s a shame to take a bite. You cannot get these beauties from your local shop!

This time I chose Green Santolina, but all herbs work well for the dough as long as the amount varies according to the aromatic qualities of the herb. Use whatever herb is your favorite, or you have on hand.

about 50 pcs.

8 dl (520 g) wheat flour
1 pot Green Santolina (Olive Herb)
1 tl salt
0,5 dl (45 g) oil
3 dl (300 g) water

Mix wheat flour, shredded herb and salt together. Pour in the oil and water. Knead the dough until it's smooth and not longer sticky.

Turn the dough out onto a baking surface and divide it into 3 pieces. On floured surface, roll out each one to a thin sheet. With a flower-shaped cookie cutter, cut out 50 small crispbreads.

Line the baking tray with a square of parchment paper and put the crispbreads on it. Poke the breads randomly with a fork.

Preheat the oven to 250°C. Bake for 6 minutes per tray. Turn over and bake for an additional 3 minutes. Place on a rack and allow to cool.

Once, when my son was 4-years-old, I forgot to poke the surface with a fork. The outcome looked like this.

He was thrilled! So, sometimes I still ”forget” to poke these flower-shaped crispbreads. Nowadays my son is not the only one who likes them. Because of their looks these puffy and crisp bites have been a success at parties too.

You Might Also Like

0 kommenttia