Swedish Hardtack Grandma Forss Recipes

HARDTACK

Steps:

• Preheat oven to 400F and lightly grease a baking sheet.
• Mix the ingredients into a dough and roll out to a thickness of about 1/2 inch.
• Cut into squares.
• Prick the squares all over in an even pattern with a fork or knife.
• Place them on a lightly greased baking pan and bake 20 to 30 minutes, until golden brown.

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.

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.