Grandma Almas Swedish Hardtack Recipes

GRANDMA ALMA'S SWEDISH HARDTACK

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix oats, flour, baking powder, and salt together in a bowl. Fold in butter. Mix in milk until dough comes together in a ball.
• Divide dough into thirds. Roll out very thinly on a floured surface using a Swedish or notched rolling pin. Cut into 2-inch pieces and place on a baking sheet.
• Bake crackers until tops are just very slightly golden, 10 to 15 minutes. Cool on a wire rack.

SWEDISH HARDTACK - GRANDMA FORSS' RECIPE

Steps:

• 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.

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 HARDTACK - KNäCKEBRöD

Steps:

• Preheat oven to 425F and lightly grease a cookie sheet.
• Place the dry ingredients into a bowl; add all the melted butter and the buttermilk a cup at a time (you're looking for a thick dough).
• Shape into 24 balls; dip into flour.
• Roll out very thin and prick the dough evenly all over with a fork.
• Bake until brown, about 15 minutes.

GRANDMA ALMA'S SWEDISH HARDTACK

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix oats, flour, baking powder, and salt together in a bowl. Fold in butter. Mix in milk until dough comes together in a ball.
• Divide dough into thirds. Roll out very thinly on a floured surface using a Swedish or notched rolling pin. Cut into 2-inch pieces and place on a baking sheet.
• Bake crackers until tops are just very slightly golden, 10 to 15 minutes. Cool on a wire rack.