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Crispbread with thyme and honey
30 m active | 1 h 12 m total
Nutrition facts per serving:
  • Energy in kcal about 448
  • Fat about 35g
  • Carbohydrates about 23g
  • Protein about 8g
This is needed
This is needed for 16 piece
Crispbread
  • 120 g wholemeal flour
  • 1 bunch thyme, finely chopped, 2 tbsp set aside
  • 0.25 tsp sodium bicarbonate
  • 0.25 tsp salt
  • 1 tbsp water
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 0.25 tsp sea salt
  • 50 g mixed seeds (e.g. Campiuns)
Whipped butter
  • 100 g butter, soft
  • 0.5 tbsp lemon juice
  • 0.25 tsp sea salt
  • 0.5 bunch radish, thinly sliced
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And that's how it's done
And that's how it's done
Crispbread
Mix together the flour, thyme, baking soda and salt. Add the water, oil and honey, knead into a soft dough, cover and leave to rest at room temperature for approx. 30 mins. On a lightly floured surface, roll out the dough into a rectangle approx. 2 mm thick. Cut into rectangles (6 x 10 cm), place on a baking tray lined with baking paper, brush with water. Sprinkle with the mixed seeds and fleur de sel.
To bake
Approx. 12 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool on a rack.
Whipped butter
Using the whisk on a hand mixer, beat the butter and lemon juice for approx. 2 mins. until light and fluffy, season with salt. Serve the butter and radish with the crispbread.