Recipe by mollypaul
A very crisp and tender cracker. From the Scandinavian chapter of The United States Regional Cookbook, Culinary Institute of Chicago, 1947.
Top Review by Dana B.
WARNING The amount of milk and liquid butter to flour ratio makes a batter, not dough. Reduce the milk to only 1 cup and optionally add an egg. <br/><br/>If you do this it is amazingly good especially with Cheese or Preserves.<br/><br/>Once again it is way too much liquid to make dough. I tried it with 2 cups of buttermilk and then tried to add more flour to it to smooth it out. Now I have a big bowl of wasted slop in my fridge that I am trying to figure out what to do with. I then started from scratch with 1 cup milk and 1 egg. The dough turned out perfect. When baked it puffed up correctly and tastes amazing. I almost suspect someone got the amount of liquid wrong in this recipe I only wish I caught the mistake sooner!
- 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 See How It's Made
- Preheat oven to 425F and lightly grease a cookie sheet.
- 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).
- Shape into 24 balls; dip into flour.
- Roll out very thin and prick the dough evenly all over with a fork.
- Bake until brown, about 15 minutes.