Home Recipe Norwegian Knekkebrød

Norwegian Knekkebrød

Norwegian Knekkebrød

As a child, I spent my winters by the fjords in Valdres, Norway. I have fond memories of visiting my grandma, sledging in the snow and eating her Knekkebrød. Norwegian Knekkebrød (pronounced k-neck-a-bruh) is a crisp bread or type of cracker, similar to a Ryvita. It can be topped with cheeses, hummus, smoked salmon or anything you fancy! It wasn’t until a couple of years ago that Mum and I decided to home bake Knekkebrød ourselves. Together, we produced the perfect recipe to make a thin crisp Knekkebrød.

(makes 18)

  • – 68g plain flour
  • – 40g oats
  • – 150g seeds
  • – 150g chopped nuts
  • – 300ml water
  • – ½ tsp salt


  1. Preheat the oven to 160 degrees.
  2. Chop your nuts by putting them into a small bag and bashing them with a rolling pin.
  3. Add all your dry ingredients to a mixing bowl, then gradually add the water whilst stirring.
  4. Once all the water has been added your mixture should have a ‘sloppy’ consistency.
  5. Spread a thin layer of the mixture onto a flat baking tray. It is important that the tray is completely flat to ensure a perfect bake. The layer should be as thin as possible without there being any breaks.
  6. Using a pizza cutter, make an indent in the base to produce even squares or triangles (whatever shape you prefer). This step is to ensure the crackers are a perfect shape and easy to break apart when they are finished.
  7. Put the tray back in the oven at its new temperature for 2 hours.
  8. After 2 hours, turn the oven off and leave the tray in the oven for another hour. This is a crucial step to ensure the crackers are completely dry and crisp.
  9. Once they have dried, remove the tray and break your crackers along their indents into squares.
  10. Store them in an air tight container and they will last 2-3 weeks.

Written by Ellen Stanton, more recipes on Pale Blue Plate

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