Simon Bajada’s Linseed & Poppy Crisps
These guaranteed crunchy wafers are great served with salad, while crumbled up they can go with yoghurt or on top of soups in place of croutons. They are very moreish, so don’t leave them out on the kitchen bench!
Makes about 8-10 crisps
Preparation time: 10 minutes
Cooking time: 15 minutes
225g golden or brown linseeds (flax seeds)
80g poppy seeds
3 tbsp potato flour or cornflour
½ tsp salt
Preheat the oven to 200°C/gas mark 6. Put the linseeds in a spice grinder or small food processor and blitz into roughly cracked pieces.
Add the cracked linseed to a large bowl with the remaining ingredients and mix together well. Pour over 125ml of water and mix well until the dough is wet and sand-like in consistency, then take some plastic wrap and press down on the mix to firm and compact it. Leave to rest on the work surface for 5 minutes.
Working carefully, divide the mixture out in six even dollops over a 45x35cm rectangular sheet of baking paper. Place another sheet of baking paper on top and then roll the mixture out so that the pieces press together to make an even layer. Lift the top sheet of paper and use the edges to patch in any gaps, then re-position the paper and roll out again as evenly and thinly as you can without producing any holes. (The consistency of this mix can be tricky to work with, but persevere because the result is delicious.)
Remove the top sheet of baking paper and slide the rolled-out dough on its sheet of baking paper on to a baking tray. Bake in the oven for 15 minutes until the edges of the crispbread are brown and there are visible cracks in the middle (you may need to rotate the oven tray for even cooking.)
Transfer to a wire rack to cool completely then break into shards. The crisps will keep in a sealed container for up to 1 week.
Extracted from Nordic Light by Simon Bajada (Hardie Grant, approx €33), out July 14. Photography and styling by Simon Bajada.
For more recipes from Nordic Light, pick up the July issue of IMAGE Magazine, out June 10.