Swedish Hardtack - Knäckebröd

“A very crisp and tender cracker. From the Scandinavian chapter of The United States Regional Cookbook, Culinary Institute of Chicago, 1947.”
READY IN:
30mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

  • 1 pint buttermilk
  • 12 cup sugar
  • 12 cup butter (not spread or tub product) or 12 cup other shortening, melted (not spread or tub product)
  • 1 teaspoon salt
  • 78 teaspoon baking soda
  • 3 12 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: