Rosehip Cookies with Sourdough
Marie Skogström- 1 sheet
- 10 min
- 1 hour 10 minutes
Healthy and delicious! If you want to bake gluten-free cookies, omit the sourdough starter and add 25 g of yeast along with 1.5 dl of water. If you want to keep it simple, spread the batter thinly on a baking sheet—it will then take about 1 hour in the oven. If you shape them into small round circles, the baking time is reduced by about 30 minutes.
3.6/5
226 VotesHere's how:
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1
Combine all the ingredients in a blender or mixing bowl.
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2
Bring the water to a boil and pour it over the ingredients; blend, then add the sourdough starter and blend again until completely smooth.
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3
Roll out the dough thinly on parchment paper. If you want to portion the crispbread right away by cutting out circles with a spatula or spoon, it will be easier to break them apart after baking; otherwise, make one large sheet of crispbread to break into pieces.
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4
Bake at 150 °C for one hour, remove from the oven, and let cool. Serve with a good aged cheese.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 150 g (1 bag) KronJäst Whole-Grain Wheat Sourdough
- 200 g (about 2 dl) water
- 90 g (1.5 dl) rosehip flour
- 150 g (about 2.5 dl) buckwheat flour*
- 225 g (about 3 dl) pumpkin seeds
- 70 g (about 1 dl) flaxseeds, crushed
- 90 g (about 1 dl) olive oil
- 40 g (about 2 tbsp) honey
- 5 g (1 tsp) sea salt
* (Yes, the gluten-free one—buckwheat flour isn't a grain but a seed plant related to rhubarb and sorrel 😉
The recipe comes from
kronjast.se
