Orange Zest and Caraway Seed Crispbread with Orange Curd Dip

I enjoyed making (and eating) the wholewheat crispbread with broad bean and walnut dip from a few weeks ago so much that I thought I’d make a sweet version of the crispbread. I made some orange, ginger and caraway seed biscuits a while ago which was a great combination of flavours so decided on a sweet crispbread recipe with the same flavours and a bonus of orange curd to dip them in. The crispbread makes me think of beautiful paper which has bits of petals and twiggy fibre laced into it because they are rolled out really thinly letting you see the orange zest and caraway seeds in them.

Prep time: 15 minutes     Cook time: 15 minutes

What you need for the crispbread:

150g wholewheat flour

2 dessert spoons dark brown sugar

1 dessert spoon caraway seeds

1 dessert spoon freshly squeezed orange juice

Zest of half an orange

90ml warm water

What you need to do:

1. Put the flour in a bowl and add the sugar, caraway seeds, orange zest and juice. Stir to combine.

2. Add the warm water and bring the ingredients together with your fingers until they are combined into a nice dough. Knead for 3 minutes then shape it into a ball, wrap it in cling film or baking paper and put in the fridge for 30 minutes.

3. Heat the oven to 180C (fan).

4. Take the dough out of the fridge and divide it in two.

5. Roll the dough out on a floured surface until it is very thin and slice it  into strips.

6. Place the strips on a baking tray lined with baking paper and bake in the heated oven for 10 minutes.

What you need for the orange curd:

Juice of 2 oranges

Zest of half an orange

2 eggs

2 egg yolks (you can make meringues with the whites)

50g butter, cut into small pieces

2 dessert spoons granulated sugar

What you need to do:

1. Whisk the eggs, egg yolks, orange juice and sugar in a heavy bottomed sauce pan.

2. Heat on a gentle heat stirring constantly with a wooden spoon until the mixture thickens. It should thicken enough so that it drips slowly off the spoon. This should take about 5 minutes.

3. Once it has thickened remove it from the heat and add the butter, bit by bit, stirring it in to melt.

4. Let the curd cool, then place in a jar or bowl in the fridge until you want to serve it. Serve it sprinkled with some orange zest.

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4 thoughts on “Orange Zest and Caraway Seed Crispbread with Orange Curd Dip

  1. Big Hungry Gnomes says:

    The combination of oragne and caraway seeds sound fantastic. I’m a big fan of making lemon curd but I’m yet to try an orange curd and I think your crispbreads sound like the perfect match for when I try some out. Thanks for sharing such a great recipe

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