I made these little crispbreads with the idea that they would be a handy snack for the kids. But then we adults opened a bottle of wine and suddenly tomorrows school lunch boxes seemed a million miles away.
Salty Blueberry Crispbreads
slightly adapted from Dan Lepard's The Handmade Loaf
200g stone ground wholemeal flour
100g plain flour (I used "00" flour)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
30g unsalted butter, softened
80g dried blueberries, finely chopped
125g cool water
Sumac for sprinkling
Sea salt flakes for sprinkling
Preheat the oven to 220C. Line a large baking tray with baking paper. Set aside.
Put both flours, baking soda, baking powder and salt into a mixing bowl and stir to combine. Rub the butter into the flour using your fingertips, until it is well incorporated and resembles fine breadcrumbs.
Add the blueberries and mix through. Add the water and scrunch the dough together with your hands. Bring it into a ball and place it onto a lightly floured work surface.
Divide the dough into two equal portions. Leave one portion in the bowl and cover to stop it from drying out and take the other portions and roll it out until it is a 5mm thick square. Using a sharp pastry scraper, knife or pizza cutter, cut it into 16 squares. Prick each square a few times with a fork, brush the tops with a little water and sprinkle with sumac and a few flakes of sea salt. Place them on the prepared baking tray and bake for about 10 - 12 minutes, until they are slightly golden and a little bit puffed. Transfer them to a wire rack to cool completely. Follow the same method with the other portion of dough.