Giant crisp breads

with plums and Castello® Double Cream Brie
1h 8 servings

The portion will give about 4 large crisp breads that you can share around the table. 


  • 0,8 cups of buttermilk
  • 75g butter -  melted until brown
  • 1 tsp baking powder
  • 1,5 tbsp honey
  • 1,5 tsp salt
  • 1 tbs burnt malt flour (may be omitted but gives color and a slightly burnt taste)
  • 500 g flour (half wholemeal, half regular)
  • Salt flakes to put on top


  • 10 plums
  • 2 tbs sugar
  • 150-300g Castello® Double Cream Brie
Giant crisp breads


Melt the butter until it's brown. Stir butter, buttermilk, honey and salt together. Add the flour to the burnt malt flour and baking powder. Knead well. The dough should not be sticky – if necessary add some extra flour.

Split the dough into four balls. Roll the dough out as thin as possible and put it on a baking sheet. Preheat the oven to 225 ºC. Put the dough in the oven and turn the heat down to 140 ºC after 5 minutes. Now bake for 10-15 minutes until crisp.

Sprinkle the halved plums with sugar, and bake them in a separate pan together with the crisp breads. They need the same amount of time in the oven as the crisp breads.