Rye Crispbread
From: Amy

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!

SERVES 18

• 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.