Ingredients: to make 12- 20 small crispbreads
4 oz / 100g millet grain
4 oz / 100g sesame seed
1 oz / 25g melted lard
1 tbspn golden syrup
salt to taste
1/8 pint / 75 ml boiling water
Mix the dry millet and sesame seed together and then grind them into a flour using a grain mill (This does not work so well with a liquidiser).
Mix in the golden syrup and the melted lard.
Add a little boiling water until the mixture forms a soft dough.
Spread over a greased tray and press down well with a spatula to the final thickness of the crispbread (1/8th inch or 3mm thick). Score into squares.
gas mark 6 400°F 200°C
Bake for 8 to 12 minutes or until golden brown.
Turn out onto a wire tray to cool and dry.
Crispbreads can be dried after cooking by placing in a microwave on simmer setting for 10 to 20 minutes.
Keep crispbreads in an airtight container.