Prep 20 mins
Cook 15 mins
This recipe is from a Swedish country inn in Tallberg, where every summer there is a huge Midsummer's celebration. Crispy twice-baked breads are a regular offering at the inn's breakfast buffet.
- 3⁄4 cup unsalted butter, at room temperature
- 1⁄3 cup sugar
- 1 large egg
- 4 cups whole wheat flour
- 2 cups all-purpose flour
- 6 teaspoons baking powder
- 1 teaspoon salt
- 1 1⁄2 cups milk
- Preheat the oven to 400 F.
- Lightly grease two 17 x 14- inch baking sheets without sides.
- In a large mixing bowl, cream the butter with the sugar; add the egg and beat until light.
- In another bowl, stir the flours together with the baking powder and salt.
- Add to the creamed mixture along with the milk and mix until the dough is well blended.
- Divide the dough into 2 equal parts.
- Flatten each half of the dough and place one on each baking sheet.
- Sprinkle lightly with flour.
- With a rolling pin, roll the dough out directly on the baking sheet, adding flour as necessary to keep from sticking, until the dough is 12 x 15 inches and about 1/4 inch thick.
- Pierce all over with a fork.
- With a straight knife, cut into 2 x 3-inch rectangles, leaving them in place.
- Bake for 12 to 15 minutes or until light brown.
- Remove from the oven and, with a sharp knife, cut the crackers where they were scored to separate, leaving them on the baking sheet.
- Turn off the oven and return the crackers to the oven to crisp, about 10 minutes.
- Makes about 48 crackers.
- The Great Holiday Baking Book.