Step 1

Mix all the dry ingredients first, then mix in all the wet ingredients. Yes, it really is that simple!

Step 2

It will form fairly stiff dough, but that exactly what you want. Don't over mix it.

Step 3

Divide into about three parts and roll each piece of dough between 2 sheets of non-stick baking parchment. This is the easiest way to roll out the dough, without the parchment you will really struggle and the dough is going to stick everywhere. Don't add any more flour, otherwise the crispbread will be quite tough.

Step 4

Roll out to about £1 coin thickness and cut to shapes you like (squares or rectangles work well), leave the dough on the bottom baking parchment and prepare the rest of the dough in the same way.

Step 5

Bake for about 20 minutes on 200C (or 180 fan) in preheated oven. This might look initially too long, but it's just about right! If you notice that your crispbread is browning too quickly lower the temperature a little.

Step 6

Remove from the baking tray to cooling rack and enjoy when it's cool enough to handle.