Makes: 12-16 crispbreads
GF | V | DF
1 loaf of Pagen Bread
Refridgerate the cooled Pagen Bread overnight.
Cut the loaf into 3-4 mm slices then lay them out on a baking paper lines baking tray.
Bake in a preheated 150 degrees celcius oven for approximately 30-40 then turn and bake for another 30-40 minutes or until crisp when cool.
When they cool of they firm up even more.
Store in an airtight container.