Traditional crispbread is unleavened, but some recipes now use yeast or sourdough to aid the formation of air pockets in the dough. Use a pegged rolling pin to cover the surface of the dough with ...

This causes the surface to blister and bubble in the heat and makes the crispbread’s texture slightly flaky.

This pate, sliced on to chunks of Swedish seeded crispbread (knackebrod) and accompanied with a fruit paste or syrup, makes a special canape to serve with drinks.

Inspired by the simple but flavourful recipes of the French bistro, salmon rillette is the perfect dinner party ... taking only thirty minutes to prepare and served on crispbread. Combine the vermouth ...