Preparation:

1. Refridgerate the cooled Pagen Bread overnight. 

2. Cut the loaf into 3-4 mm slices then lay them out on a baking paper lines baking tray. 

3. 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. 

NOTES:

• When they cool of they firm up even more. 

• Store in an airtight container.