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A crispy flat rye bread/cracker to use as a base for spreads and jams. Although there is some sugar in the recipe, this is not a sweet cracker, and is appropriate for serving with savory items such as cheese.
Ingredients
2 cups buttermilk
1/2 cup granulated sugar
1/2 cup shortening, melted (or butter, which will make it flakier)
1 teaspoon salt
7/8 teaspoon baking soda
5 cups coarse rye flour (more or less, to make a thick dough)
Directions
- Pre-heat oven to 425F. 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– see note*). Bake on a cookie sheet until browned, about 15 minutes. These are very crisp and tender.
Notes
- You can purchase the traditional rolling pin at Amazon.com.
- Photo by Ibán cc.