Crispbread with thyme and honey

Total time: 1hr 12m
Preparation Time: 30m

For 16 piece

Nutritional Information

Contains 448 Kcal, 8g Protein, 23g Carbohydrates, 35g Fat


  • 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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  • 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.

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