Fiddlesticks Julies Rye Crispbread Recipes

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FIDDLESTICKS JULIE'S RYE CRISPBREAD RECIPE



Fiddlesticks Julie's Rye Crispbread Recipe image

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! This is not my recipe - I found it at a British "downsizing" forum, and all the credit goes to the wonderful Julie!

Provided by Amy - Ellies Mommie

Categories     Breads

Time 35m

Yield 18 serving(s)

Number Of Ingredients 5

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

Steps:

  • Rub the margarine in to the flour and stir in the herbs and salt.
  • Stir in the water and mix to a firm dough.
  • Divide the dough in to two halves.
  • Knead each half lightly on a floured surface.
  • Roll each half out thinly in to about a 9" square.
  • Thinly is the operative word, or they're rather chewy.
  • Cut in to 3" squares and put on to a lightly greased baking sheet.
  • Prick each square well to prevent it from rising and bubbling during baking.
  • 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.
  • Cool slightly on the baking sheet then transfer to wire racks.
  • For Vegan use only a Vegan [non dairy] margarine and only the water.

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