A simple but delicious cake recipe:
Grind the cereal into fine flour and mix with the baking powder, caraway seeds and salt in a baking bowl. Cut the butter into flakes on top of the flour and add the curd. Stir all the ingredients together and gradually add the milk. Knead the dough heartily at last and let it rest for 45 minutes with the lid closed.
Brush the baking tray with butter. Roll out the dough on a floured surface to a thickness of 3 mm. Cut into 6 x 10 cm slabs with a sharp kitchen knife or possibly a pastry wheel.
Place the slabs on the baking sheet and prick them with a fork at even intervals.
Place the crispbreads on the middle shelf in the cold oven, turn the oven on to 200 °C and bake the breads for 20 to 25 minutes until they are firm and crumbly.
Spray the crispbreads with a little cold water, cool on a cooling rack and dry.
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