August 11, 2016
|This great recipe, inspired by a traditional Swedish crispbread, comes in from Sue Hudson, who is a great friend to all of us here at Hodmedod's. This recipe makes use of our Organic Naked Barley Flakes and Wakelyns' Stoneground Suffolk Flour.|
These delicious Naked Barley Crispbreads are based on the traditional Swedish Knäckebröd, and are irresistible served with soft cheese, or eaten alone. Stored in an airtight container they will last for a couple of weeks, if you can resist eating them for that long!
Preparation time: 60 mins | Cooking time: 15 mins | Total time: 75 mins | Oven Temperature: 200C
Makes about 30
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