Swedish Thin Bread Crackers Food

SWEDISH HARD TACK | SIMPLE HARDTACK RECIPE

Steps:

• Combine all ingredients and gather into a ball. Now, divide into 15 smaller balls. Roll each balls thinly out with your Deep-Notched Linden Swedish Rolling Pin. Rolling Dough:Prepare your bread board or counter to roll out the dough. Sprinkle flour on the surface. Roll each ball one at a time. Gently roll over each dough several times front and back to make sure it is thin enough and that it is perforated nicely. These perforation actually insure that the dough bakes completely through. Plus, since this is a cracker it helps achieve the desired crispness. Each hard tack ball of of dough can be rolled in approximately 4"x 10" pieces and then broken into smaller pieces when eaten. Or, you can divide the original dough into 20+/- balls and roll dough into 3"x 6" pieces that are more of an individual serving size. See what works best for you! Preheat oven to 325 degrees. Bake on an ungreased baking sheet for 20 minutes on the first side, turn each hard tack piece over and continue to bake for 8 to 10 more minutes. Remove from baking and transfer to a wire cooling rack. When cool, you may store your Hard Tack in plastic bags, glass jars or vacuumed sealed jars for long term storage. Store on the counter or in the freezer.

SWEDISH BREAKFAST CRACKERS

Steps:

• Preheat the oven to 400 F.
• Lightly grease two 17 x 14- inch baking sheets without sides.
• In a large mixing bowl, cream the butter with the sugar; add the egg and beat until light.
• In another bowl, stir the flours together with the baking powder and salt.
• Add to the creamed mixture along with the milk and mix until the dough is well blended.
• Divide the dough into 2 equal parts.
• Flatten each half of the dough and place one on each baking sheet.
• Sprinkle lightly with flour.
• With a rolling pin, roll the dough out directly on the baking sheet, adding flour as necessary to keep from sticking, until the dough is 12 x 15 inches and about 1/4 inch thick.
• Pierce all over with a fork.
• With a straight knife, cut into 2 x 3-inch rectangles, leaving them in place.
• Bake for 12 to 15 minutes or until light brown.
• Remove from the oven and, with a sharp knife, cut the crackers where they were scored to separate, leaving them on the baking sheet.
• Turn off the oven and return the crackers to the oven to crisp, about 10 minutes.
• Makes about 48 crackers.
• The Great Holiday Baking Book.

SWEDISH THIN BREAD

Steps:

• Mix dry ingredients together. Add cream and milk to form soft dough.
• Divide into 7 balls. Roll each ball out on floured surface using poky rolling pin.
• Fry at 400 degrees on greased GRIDDLE until browned.
• Makes approximately 28 pieces, depending upon how thinly you roll it and how you cut it after its cooked.