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.
- – 68g plain flour
- – 40g oats
- – 150g seeds
- – 150g chopped nuts
- – 300ml water
- – ½ tsp salt
- Preheat the oven to 160 degrees.
- Chop your nuts by putting them into a small bag and bashing them with a rolling pin.
- Add all your dry ingredients to a mixing bowl, then gradually add the water whilst stirring.
- Once all the water has been added your mixture should have a ‘sloppy’ consistency.
- 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.
- 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.
- Put the tray back in the oven at its new temperature for 2 hours.
- 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.
- Once they have dried, remove the tray and break your crackers along their indents into squares.
- Store them in an air tight container and they will last 2-3 weeks.
Written by Ellen Stanton, more recipes on Pale Blue Plate