Instructions: Millet and Sesame Crispbread : Glutenfree

Instructions:

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.

Cooking:

Preheated oven

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.