by The Hairy Bikers

The traditional shape of these holey crispbreads comes from the time when they were stored on a pole over the fire to stay crisp, but an airtight container works, too.

Light meals & snacks


Because of its dry texture, crispbread has a longer shelf life than most other biscuits. Store in an airtight container for up to one week.


The key ingredients in crispbread are rye flour (typically wholemeal), water and salt, though modern incarnations incorporate spices or seeds. Traditional crispbread is unleavened, but some recipes now use yeast or sourdough to aid the formation of air pockets in the dough. Use a pegged rolling pin to cover the surface of the dough with small indentations to create texture in the crispbread. If you don't have a pegged rolling pin, prick the dough all over with a fork before baking - otherwise your crispbread will puff up.