Giant crisp breads with plums and Castello® Brie

1h Ingredients for 8 servings

200ml of buttermilk
75g butter - melted until brown
1 teasp baking powder
1.5 tbs honey
1.5 teasp 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
1-2 Castello® Brie

Giant crisp breads with plums and Castello® Brie


Melt the butter until its 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 out the dough out as thin as possible and put it on a baking sheet. Preheat the oven to 225°C. Put the crisp breads in the oven and turn the heat down to 140°C after 5 minutes. Now bake for 10-15 minutes until crisp bread feel dry.

The halved plums, sprinkled with sugar, are baked and in a separate pan together with the crisp breads. They need the same amount of time in the oven as the crisp breads.

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