Swedish Hardtack
1 pint buttermilk
1/2 cup sugar
1/2 cup shortening, melted
1 teaspoon salt
7/8 teaspoon baking soda
Coarse rye flour
Mix ingredients to make a thick dough and shape into 24 balls, dipping them in flour. Roll out very thin with a special peg rolling pin (a barbed pin which pricks dough as it rolls). Bake
on a cookie sheet in hot oven (425 F.) until browned, about 15 minutes. These are very crisp and tender.
Reviews of Swedish Hardtack:
1-4 of 4 reviews
Another Swede....... in Chicago Nov 16, 2005
Would make this again.
My kids loved this. I told them they were Swedish Crackers. The first bite resulted in a "mmmmmmmmmmm" from my eldest and most difficult to please.
Leanne Pearson Oct 6, 2004
Would make this again.
These are not cookies. It is a thin bread to be spread with toppings.
Leanne Pearson Oct 6, 2004
Would make this again.
The people who would not make this again aren't making it right.
A Swede
A cookie baker in Bay Vill Dec 27, 2003
Would not make this again.
I served this to my family and hardly anyone liked them their faces shrived.
