The recipe comes from The Australian Womans Weekly, a recipe from Wendyl Nissen. It is so simple to make, makes about 3 packets worth of crackers, and they keep, perfectly crisp in an airtight jar for weeks (If you don't eat them all first).
Knackebrot - Swedish Crackers
220g wholemeal flour
220g rolled oats -wholegrain if you can
2 tsp salt
150g sunflower seeds
75g sesame seeds
75g linseed/ flaxseed
40g pumpkin seeds
1 Tbsp olive oil
1. Heat the oven to 130 degrees F
2. Mix all the dry ingredients in a bowl and add the oil and water.
3. Oil a large oven tray (I actually use 3 trays, to get it thin enough), and pour the mixture onto the trays.
4. Spread as thinly as possible. I put a piece of wax paper over it and use my hands to spread the mixture out evenly. Don't leave the paper on there though.
5. Fan bake for 15 mins, then remove from the oven and cut it into pieces. (A pizza wheel works well here)
6. Bake again at 130 degrees until golden and crisp - around 1 -2 hours, depending on the thickness of your crackers.
Oh bliss with blue cheese! Tell me if you make and love them!
How is it that a person can get to their fifties and discover simple things they should have been doing for years?
Please tell me if you have a bunch of things like these, that you think everyone else must surely already know. Maybe one person will not already know these - I'm writing this for you.
1. Lettuces keep way better in the fridge if you wrap them in a clean, damp teatowel.
2. Cucumbers keep crisp if you put them stalk end down in a jar of water.
3. You can wash and reuse silicone baking paper.
#3 is going to raise some comments from my daughter and the step kids about my frugality. I deserve this after making similar comments about my mother washing and reusing clingwrap. At least I don't do that (because I don't use it). I try not to use silicone baking paper much because it's not biodegradable, although I hear there is now a biodegradable one available. Now at least it doesn't have to be single use.