Norwegian Knekkebrød

Having a Norwegian Mum has exposed me to so many interesting Scandinavian dishes. When we visit Norway we love to have Knekkebrød for breakfast with all sorts of topping, such as cheeses or pâté.

Knekkebrød is a crisp bread or type of cracker, similar to a Ryvita. It wasn't until a couple of years ago now that Mum and I decided to home bake Knekkebrød ourselves. Together, we produced the perfect recipe to make a crumbly and crisp Knekkebrød, which I share with you below.

These also taste great with my olive tapenade (click here for the recipe)

Ingredients:

(Makes 18)

- 68g plain flour

- 40g oats

- 150g mixed seeds

- 150g mixed nuts

- 300ml water

Method:

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 and then gradually add the water whilst stirring.

4. Once all of the water has been added, your mixture should have a 'sloppy' consistency as shown in the picture.

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. Put the tray in the oven for 10 minutes. After 10 minutes, turn the oven down to 100 degrees and remove the tray

7. Using a pizza cutter, make an indent in the base to produce even squares. This is to ensure the crackers are a perfect shape when they're finished.

8. Put the tray back in the oven at its new temperature for 2 hours.

9. After this, turn the oven off and leave the tray in the oven for another hour. This is a crucial step in order to ensure the crackers are completely dry and crisp.

10. 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.

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