I found this in a search for a crispbread recipe to duplicate Kavli Crispy Onion crispbread. This is not my recipe - I found it at a British "downsizing" forum, and all the credit goes to the wonderful Julie!
- 8 ounces rye flour
- 2 ounces margarine
- 1 teaspoon dried herbs
- 1/2 teaspoon salt
- 4 tablespoons water
Rub the margarine in to the flour and stir in the herbs and salt.
Stir in the water and mix to a firm dough.
Divide the dough in to two halves.
Knead each half lightly on a floured surface.
Roll each half out thinly in to about a 9" square.
Thinly is the operative word, or they're rather chewy.
Cut in to 3" squares and put on to a lightly greased baking sheet.
Prick each square well to prevent it from rising and bubbling during baking.
Bake at 200°c (Approx 390°F) for 10 to 15 minutes or until the edges just begin to colour, but do not let them brown.
Cool slightly on the baking sheet then transfer to wire racks.