Swedish Hardtack - Grandma Forss' Recipe

READY IN: 1hr 30mins
YIELD: 48 Rounds


  • 5 12
    cups course rye flour
  • 1 12
    teaspoons salt
  • 1 12
    teaspoons baking soda
  • 23
    cup sugar
  • 12
    cup melted butter (do not substitute)
  • 2
    cups buttermilk (can make your own with low or full fat milk and 2 Tablespoon vinegar or lemon juice)


  • Preheat oven to 425 degrees, Combine all dry ingredients in large mixing bowl. A Kitchenaid works best.
  • Alternate adding the melted butter and the buttermilk to the dry ingredients until dough is very sticky and tacky but quite firm. It won't pull away from the bowl like a bread dough would.
  • Generously flour work surface with whole wheat or rye flour. Use a regular rolling pin to roll out a sheet large enough to cut out (6) 5" rounds at a time. I make mine 5" round with a 1 inch hole in center. I like them thin, less than 1/8 thickness. After cutting out rounds, roll over them with your deep-notched hardtack rolling pin. If you do not have one feel free to prick rounds with a fork to prevent bubbling.
  • Back in a 425 deg. oven for 8 to 12 minutes depending on thickness.
  • After all are baked, turn the oven down to its lowest setting (150-170) and bake for an additional hour to make crackers extra crispy.