Crispbread

• 8oz rye flour


• 2oz marg or butter


• 1 teaspoon dried mixed herbs (I don't see why you couldn't vary this)


• half a teaspoon salt


• 4 tablespoons milk or water.

1. Rub the margarine into the flour.


2. Stir in the herbs and salt. Stir in the water and mix to a firm dough.


3. 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


4. Cut in to 3" squares and put on to a lightly greased baking sheet.


5. Prick each square well to prevent it from rising and bubbling during baking.


6. Bake at Gas mark 6 (200°c) 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.