Swedish Hard Tack Recipes

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 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.

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 HARD TACK RECIPE

Steps:

• Cream butter, sugar, mix dry ingredients add to cream mix. Form into a small ball. Cover and let rest 1 hour. Roll thin as for pie crust. WHen cool break into pieces.

SWEDISH HARD CANDIES (KNäCK)

Steps:

• Combine sugar, syrup, butter and cream in a heavy saucepan.
• Cook over low heat, stirring occasionally, until mixture forms a firm ball, about 250 degrees on a candy thermometer.
• Add nuts and pour into small fluted waxed paper candy cups or onto well-buttered cookie sheet. If poured on a cookie sheet, allow to set before cutting into small squares with oiled scissors.
• Wrap in waxed paper.

HARDTACK (OAT CRACKER)

Steps:

• Mix ingredients together- like as you would a pie crust.
• Roll thin.
• Bake on a cooke sheet at 400 degrees for about 10 minutes- watching carefully.
• Once cooled, break into pieces for serving.