Lena’s Seeded Crispbread

Preparation

• 1
  1.
• 2
  1. Preheat the oven to 160 degrees or 140 degrees fan oven.
• 3
  2.
• 4
  2. Tip the four types of seeds into a large bowl and mix them together.
• 5
  3.
• 6
  3. Add the salt and stir in the cornflour.
• 7
  4.
• 8
  4. Pour in the oil gradually, stirring all the time.
• 9
  5.
• 10
  5. Pour in the boiling water gradually, stirring well to combine everything together. Leave to rest for 10 minutes.
• 11
  6.
• 12
  6. Line two large flat baking trays with greaseproof paper. Stir the mixture again then divide it between the two trays. Spread it out evenly then cover each tray with another piece of greaseproof paper. Roll it out fairly thinly with a rolling pin.
• 13
  7.
• 14
  7. Remove the top piece of greaseproof paper and place on high shelves in the oven. Bake for about 50 to 60 minutes.
• 15
  8.
• 16
  8. Mark into the shapes and sizes you want using a sharp knife, then break into pieces. Be warned, they will not break absolutely evenly, they will look fairly rustic, but that’s fine.