Linseed & poppy crisps

Linseed & poppy crisps

By
From
Nordic Light
Makes
8-10 crisps
Prep
10 mins
Cooking time
15 mins
Photographer
Simon Bajada

These guaranteed crunchy wafers are great served with salad, while crumbled up they can go with yoghurt or on top of soups in place of croutons. They are very moreish, so don’t leave them out on the kitchen bench!

Ingredients

Quantity Ingredient
225g golden or brown linseeds
80g poppy seeds
3 tablespoons potato flour or cornflour
1/2 teaspoon salt

Method

  1. Preheat the oven to 200°C. Put the linseeds in a spice grinder or small food processor and blitz into roughly cracked pieces.
  2. Add the cracked linseed to a large bowl with the remaining ingredients and mix together well. Pour over 125 ml of water and mix well until the dough is wet and sand-like in consistency, then take some plastic wrap and press down on the mix to firm and compact it. Leave to rest on the work surface for 5 minutes.
  3. Working carefully, divide the mixture out in six even dollops over a 45 cm x 35 cm rectangular sheet of baking paper. Place another sheet of baking paper on top and then roll the mixture out so that the pieces press together to make an even layer. Lift the top sheet of paper and use the edges to patch in any gaps, then re-position the paper and roll out again as evenly and thinly as you can without producing any holes. (The consistency of this mix can be tricky to work with, but persevere because the result is delicious.)
  4. Remove the top sheet of baking paper and slide the rolled-out dough on its sheet of baking paper on to a baking tray. Bake in the oven for 15 minutes until the edges of the crispbread are brown and there are visible cracks in the middle (you may need to rotate the oven tray for even cooking).
  5. Transfer to a wire rack to cool completely then break into shards. The crisps will keep in a sealed container for up to 1 week.
Tags:
simon
bajada
new nordic
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