Wonderfully crisp, extraordinarily delicious and super healthy. Danish crispbread - Knækbrød - makes a beautiful snack served with dips, spreads, and pâté; it can also be eaten for breakfast with butter and sweet toppings. Flat and very dry bread contains rye and spelt flour, rolled oats, sunflower, sesame and flax seeds with a small amount of water. It can be shaped round or broken into irregular pieces.  I find Knækbrød a fantastic and elegant starter served with pickled herring or a thin slice of smoked salmon. Find the recipe here….

I like these simple flat and crunchy crackers because they are versatile and fancy. They are perfect pair for cheese and wine or a cheese and charcuterie board, great with dips made from pulses like hummus and peammus or fantastic as a classic snack with the seed topping. Homemade Crackers are simple to bake, the only challenge I can find is rolling the dough as thin and even as possible which ensures that they are crispy. I cut the crackers in advance but they also can be snapped into shards after baking – their irregular shapes look amazing in bread baskets. Find the recipe for Seed-Topped Crackers here