John Myers
Ingredients for 1 servings:
- 100 g spelt flour, type 630
- 100 g spelt wholemeal flour
- 1 tsp, heaped baking powder
- ½ tsp salt
- 50 g butter, light
- 80 g quark
- 45 g herb curd
- 50 ml milk
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
Knead all ingredients into a smooth dough, then cover and let rest for about 45 minutes. Then, on a generous amount of flour, roll out half of the dough to the size of a baking sheet. Line the baking sheets with baking paper and place the 2-3 mm thick dough on top. Prick the dough evenly with a fork and then use a pizza cutter to cut each piece into about 12 crispbreads. You don’t have to cut all the way through, but this makes it easier to break the crispbread slices apart later. Place the baking sheets halfway into a cold oven and set the temperature to 200 degrees Celsius. The total baking time should not exceed 30 minutes—but mine were already crispy after 25 minutes. Swap the baking sheets after 15 minutes so each one gets some exposure to the top heat. Low in calories, crispy, and quick to make.
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