
Rachel Roddy’s recipe for rosemary rye crispbreads | A kitchen in Rome
Begin a new breakfast habit with these hard rye crispbreads that are a wonderful vehicle for butterA few months ago, our local supermarket started selling several varieties of Scandinavian-style crispbreads by a brand that was new to me. I’d seen the vertiginous display and attractive prices, and also been reminded of my grandmother, who loved and depended on them almost as much as ginger biscuits – but it was Vincenzo who brought home five packets, for cheese and emergencies (that is, for when we run out of bread). He put two in the tin and the rest in the bulk store cupboard, which...