Rye crispbread

Prep time less than 30 mins

Cook time less than 30 mins

Makes 6-8

Dietary Vegetarian

From The Hairy Bikers' Northern Exposure

Crispbreads are simple to make and a lovely thing to serve up when you have friends over. Top with cheese or pÃ¢tÃ©.

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. Donâ€™t worry if itâ€™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 â€“ 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.

mixture of seeds, such as caraway, anise, poppy, sesame

1 heaped tsp anise seeds or fennel seeds

Â½ tsp baking powder

1 tsp honey

300g/10Â½oz wholemeal rye flour, plus extra for dusting

1 tsp salt

30g/1oz butter, softened

1 free-range egg white

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