Recipe by Mama's Kitchen (Hope)
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
Top Review by Sydney Mike
Absolutely wonderful bread (I keep callin' 'em crackers, though), & easy enough to make, I thought! Used the rye flour, which I really liked, & then thinned out some lingonberry preserves to use as a dip for some of them! Great, great snack! Thanks for the recipe! [Made & reviewed while touring Scandinavia with ZWT6]
- 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 See How It's Made
- Combine flour, sugar and salt in mixing bowl or food processor and cut or pulse in butter.
- Gradually add the milk with a spoon or pulse until you have a stiff dough.
- On a lightly floured board roll out as thin as you can.
- Cut dough into strips about 2"x3" and punch lots of small holes in each.
- Bake at 300 on lightly greased pan until lightly browned- about 10 minutes.
- Cool on wire rack then store at room temperature.
- Will keep 5-7 days.