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Giant crisp breads with plums and Extra Creamy Brie

Giant crisp breads with plums and Extra Creamy Brie

Cook 1 hr 8 servings

A snack fit for a viking - our recipe for Giant crispbreads with plums and soft white cheese will bring some authentic Nordic atmosphere to your table. The dark and incredibly crunchy crispbread will love the company of warm, sweet plums and the rich, creamy brie. Perfect for getting through dark winters.

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  • ⅘ cup of buttermilk
  • 75 g butter - melted until brown
  • tsp baking powder
  • 1½ tbsp honey
  • 1½ tsp salt
  • 1 tbsp burnt malt flour (may be omitted but gives color and a slightly burnt taste)
  • 500 g flour (half wholemeal, half regular)
  • flake salt to put on top



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 437 Fahrenheit (225 degrees Celsius). Put the crisp breads in the oven, along with the halved plums, sprinkled with sugar and in a separate pan. Turn the heat down to 284 Fahrenheit (140 degrees Celsius) after 5 minutes. Now bake for 10-15 minutes until crisp bread feel dry. The plumbs need the same amount of time in the oven as the crisp breads.

Serve with Castello Extra Creamy Brie