I've always loved crispbreads.
When walking down any shop biscuit aisle, it's the cracker section that reels me in.
Assorted packets of savoury wafers that go with anything, seemingly.
Unless you buy the heavily herbed ones.
Joanna at Zeb Bakes has just made Dan Lepard's crispbreads from his new book.
So I flick through to page 262, and put on my apron. I know it's going to get floury in the kitchen.
|mix dry ingredients with fresh rye leaven|
|bring together with the liquid - I used soya milk|
|rest for 1hr30 then fashion into 25g balls|
|roll out as thin as you can|
|bake at 200deg for 7mins|
|as they cool they crisp up|
|serve with Heinz-esque tomato soup|