Swedish Hardtack - Knäckebröd |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 24 |
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A very crisp and tender cracker. From the Scandinavian chapter of The United States Regional Cookbook, Culinary Institute of Chicago, 1947. Ingredients:
1 pint buttermilk |
1/2 cup sugar |
1/2 cup butter (not spread or tub product) or 1/2 cup other shortening, melted (not spread or tub product) |
1 teaspoon salt |
7/8 teaspoon baking soda |
3 1/2 cups rye flour, coarsely ground (you may need to adjust the quantity, depending on the texture of the dough) |
Directions:
1. Preheat oven to 425F and lightly grease a cookie sheet.
2. Place the dry ingredients into a bowl; add all the melted butter and the buttermilk a cup at a time (you're looking for a thick dough).
3. Shape into 24 balls; dip into flour.
4. Roll out very thin and prick the dough evenly all over with a fork.
5. Bake until brown, about 15 minutes.
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