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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 24 |
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Awesome Swedish flatbread. Goes well with soups and cheeses. Comes out similar to Rye Crisp. You can try this with wheat flour instead of rye. I would not recommend plain white flour but any 'grain' flour tried might be interesting. World Tour 2005 Ingredients:
1 1/3 cups rye flour, whole wheat is fine |
3/4 teaspoon sugar |
1/4 teaspoon salt |
4 tablespoons butter |
1/3 cup milk, plus 1 t more if needed |
Directions:
1. Combine flour, sugar and salt in mixing bowl or food processor and cut or pulse in butter.
2. Gradually add the milk with a spoon or pulse until you have a stiff dough.
3. On a lightly floured board roll out as thin as you can.
4. Cut dough into strips about 2 x3 and punch lots of small holes in each.
5. Bake at 300 on lightly greased pan until lightly browned- about 10 minutes.
6. Cool on wire rack then store at room temperature.
7. Will keep 5-7 days.
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