Crispbread

Name: Crispbread
Total time: 30 min
Yield: 30
Ingredients: ½ dl almonds, finely chopped; ½ dl sunflower seeds; ½ dl flaxseed; 1 tsp dried basil; 1 tsp dried thyme; ½ tsp baking powder; ½ tsp coarse salt; 125 g wheat flour (approx. 200 m); 50 g butter; ½ beaten egg

Crunchy, homemade crispbreads are a tasty treat. Our seeded crispbread recipe is flavoured with herbs like basil and thyme and is full of crispy almonds, sunflower seeds, and linseeds for taste and texture. As such, they are flavourful, have a great bite, and are perfect with cheese, sausage, pesto, tapenade, and the whole tapas spread.

https://www.arlafoods.co.uk/recipes/crispbread/

Instructions

Preheat oven to 175°C (regular oven).
Mix all the dry ingredients in a bowl.
Cut the butter into smaller pieces and crumble it with the flour until it looks like grated cheese.
Quickly combine the dough using the egg and add more flour if the dough seems too sticky.
Place the dough between two sheets of parchment paper. Using a rolling pin, roll the dough into a square (approx. 25 x 30 cm).
Remove the top piece of paper and cut the dough into small squares (approx. 5 x 5 cm) using a knife.
Drag the piece of parchment paper onto a baking sheet and bake the crispbreads in the middle of the oven for about 20 minutes until they are golden.
Take the crispbreads out and let them cool on a wire rack without the parchment paper. For example, serve the crispbreads as part of a tapas spread.

Enjoy!

Questions about crispbread

With our quick and easy crispbread recipe, you can be munching on these seeded snacks within the hour. Read our answers to the most frequently asked questions below to learn more about the crispy treat and get inspired on how to best enjoy them.

What is crispbread?

Crispbread is a flat, thin type of cracker-like baked good that is very popular in Northern Europe. The bread type may be prepared with a range of ingredients including different flour types, various grains, and seeds, as well as flavourings of any kind. The savoury cracker is a stable food for many and is considered a great snack, the perfect base for a light breakfast or lunch, or even a wonderful addition to a well-stocked tapas spread.

How to make crispbread?

Seeded crispbread is a wonderful snack on its own but may be fashioned into a delicious breakfast, light lunch, or even an appetising tapas-style entrée. Luckily, making homemade crispbreads is both quick and easy. Simply, crumble the butter with the mix of dry ingredients and combine the dough using beaten egg. Roll out the dough between two sheets of parchment paper and decide on the size you want them to be. Once they have baked and cooled, enjoy them as they are or with an array of different crispbread toppings.

What to put on crispbread?

While our crispbreads are flavourful enough to taste great on their own, they shine when you load them up with a selection of delicious fixings. Classic toppings include savoury options like cured meats, sausage, pesto, tapenade, fresh or roasted vegetables, and all kinds of cheese as well as sweeter toppings like jam or nut-flavoured spreads. Concerning flavours, you can take the experience of eating crispbreads in many different directions depending on the time of day, what you have on hand, and most importantly what you are in the mood for.

How to store crispbread?

If properly stored, homemade crispbread will last for up to 2 weeks – though we suspect you will probably eat them all before they even have time to become stale! After they have had time to cool on a wire rack, transfer them to an airtight container and store them at room temperature on your countertop or in your pantry. Freezing is not advisable as they easily form ice crystals that will make them soggy rather than retain their crispy texture.

Ingredients

Almonds, finely chopped	½ dl
Sunflower seeds	½ dl
Flaxseed	½ dl
Dried basil	1 tsp
Dried thyme	1 tsp
Baking powder	½ tsp
Coarse salt	½ tsp
Wheat flour (approx. 200 m)	125 g
Butter	50 g
Beaten egg	½

Homemade crispbread for a light snack

The best crispbread recipe gives you a light, crispy, and incredibly versatile snack. The great flavours and crunchy texture of our crispbreads make them delicious on their own when you need a quick treat on the go, but they also work well loaded with plenty of different toppings as a breakfast or light lunch. You can even use the homemade crispbreads as a side to soups or a snack with decadent dips like our garlicky, cayenne and cumin-flavoured bean dip.

A crunchy treat with savoury basil and thyme

A crunchy, seeded crispbread with nuts and seeds tastes even better when herbs or spices are added into the mix as well. That is why we have chosen to season ours with dried herbs like thyme and basil. Both have floral qualities as well as minty and peppery undertones that go well together and add a lot of flavour to these crispbreads. Coarse salt is used to add a hint of saltiness to the crispy treats and to enhance the flavours of the dried herbs.

Enjoy tasty, seeded crispbread

Our seeded crispbread recipe calls for chopped almonds, linseeds, and sunflower seeds. The selection of nuts and seeds adds to the crunchy texture of the crispbreads and provides them with a complex flavour profile that is nutty, earthy, and slightly sweet. This combination of flavours pairs beautifully with the herbaceous deliciousness of the basil and thyme and makes for a well-rounded eating experience.

Ideas for crispbread toppings

Whether you enjoy a soft and creamy cheese like brie or camembert, a saltier one like Gruyere or Manchego, or a sharp, tangy blue cheese like Roquefort, cheese is a great crispbread topping. To offset the richness of your chosen cheese, you might like to pair it with something like our sweet strawberry jam or our chutney with tomato, cucumber, mango, and ginger, which is spicy, sweet, and sour. Using cream cheese or cottage cheese under flavourful fruit preserves like our vibrant plum jam or fresh fruits like blueberries, raspberries, or strawberries also, perhaps surprisingly, ties in well with the savoury, herbal flavours of our seeded crispbread.

Served with a cream cheese base and combinations of toppings for crispbread like avocado and smoked salmon, olive tapenade and cured ham, pesto and roasted tomatoes and asparagus, or chilli-sprinkled corn, avocado, and coriander, your crispbreads are transformed from a snack into an elegant entrée or hors d'oeuvre that will impress and delight at any dinner party or large gathering.

Try your favourite herbs and seeds

Mix up the crispbread ingredients in our recipe to keep things interesting. To make whole grain crispbread replace ½ of the wheat flour with wholemeal flour, or experiment with using rye or spelt flour for your seeds and grains crispbread. You can also add some grated cheese to both the mixture and on top before baking.

If you want to make more subtle changes, play around with the herbs and seeds you use to flavour your crispy treats. Use a well-known herb blend like Herbes de Provence or experiment with making your own blend by pairing flavourful dried herbs like rosemary, parsley, and basil, making a spicy version with paprika and cayenne pepper, or trying an Italian-inspired flavour combination with oregano and powdered tomato, garlic, and chives. 

Linseeds and sunflower seeds with their earthiness and slight sweetness are often a staple in the best crispbread recipes but why stop there? Light or dark sesame seeds will give your homemade crispbread a buttery, nutty flavour that complements its herbaceous flavour profile. Poppy seeds also work well in crispbread as they enhance its crunchy texture. Remember to use sea salt or another type of coarse salt to enhance the flavours of your chosen herbs and seeds.

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