Beer Battered Rye Crisps

These Beer Battered Rye Crisp are my second post on my Nordic Supper event which you can read more about here.

Flatbreads from the Nordic region are so diverse where some are flakey and thin- while others are thicker and crunchy. Some made purely of- and some with all the delicate seeds you can imagine. They also vary in shape where Finland often put a sizeable hole in the midle, for stringing on long poles near the stove to dry and to keep for months (and in the old days to keep the rats from eating their breads).

The taste of these crisps will vary slightly depending on the type of beer and bread you are using- so use this amazing time to experiment with the ingredients and the topping.

These Rye Crisp are originates from Ålesund in Norway and are one of a kind. The taste of beer and sourdough in these crisps pairs beautifully with cheese, cured meat or fish.

Print

Beer Battered Rye Crisps

Author Therese Elstad

Yield 2 oven trays

A delicious Nordic treat perfect for any occasion!

Ingredients

1 loaf of rye bread, good quality

5 decilitre beer, dark

2 tbsp butter

4 tbsp honey

1/2 tsp salt

Instructions

1. Tear the bread a part and soak it in beer overnight.
2. The next day, preheat the oven to 200 degrees celcius and melt the butter.
3. Put the batter in a blender and pulse until smooth.
4. Stir in the melted butter, salt and honey.
5. Transfer the mixture on two baking sheets and spread out evenly.
6. Bake in the oven for around 20-30 minutes until dry and crispy.
7. Leave to cool and crack to appropriate pieces.

Notes

This is a perfectly good way to use stale bread that you got lying around- Freeze the bits until you have enough to make these beer battered rye crisps!

Recipe inspired from the cook book 'Fire and Ice'.