We roll the dough until it is delicate and thin, then dust with rye flour and gently bake for a dappled, crisp and slightly wobbly cracker. Savour the crunch with a fresh cheese.
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We roll the dough until it is delicate and thin, then dust with rye flour and gently bake for a dappled, crisp and slightly wobbly cracker. Savour the crunch with a fresh cheese.
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