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: 30 mins
• Serves: 24

Ingredients

• 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

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.