Crispbread I

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Brød, s. 60 (falt i det fri)

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1
Make the dough
Crumble the butter into the flour. Add the salt, the dissolved yeast and the water. Work everything together into a smooth dough.
2
Roll out
Roll out the dough, not too thin. Prick it with a fork and cut it into oblong pieces.
3
Brush and bake
Brush the pieces with egg white. Bake until pale yellow for about 10 minutes in a fairly hot oven (about 200 °C (390 °F)).

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