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Swedish Hardtack

  •  4.2 stars stars based on 5 reviews
  •   80% would make this again
  • Review this recipe  Read reviews
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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.

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Reviews of Swedish Hardtack:

1-5 of 5 reviews  

   Oct 14, 2018
Would make this again.
The lady in bayville is a terrible cook. Dont blame the cookie 5 stars

  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. 5 stars

  Leanne Pearson  Oct 6, 2004
Would make this again.
These are not cookies. It is a thin bread to be spread with toppings. 5 stars

  Leanne Pearson  Oct 6, 2004
Would make this again.
The people who would not make this again aren't making it right.

A Swede
5 stars

  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. 1 star

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