Scandinavian hardtack
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Scandinavian hardtack
  Crackers  
Last updated 6/12/2012 1:22:24 AM. Recipe ID 55022. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Scandinavian hardtack
 Categories: Crackers
      Yield: 4 Servings
 
  1 1/2 c  Rye flour
  1 1/2 c  Whole wheat or all-purpose
           Flour
    1/2 ts Salt
    1/4 c  Brown sugar, firmly packed
    1/4 c  Oil
      1 c  Plain yogurt
 
  "The yogurt lends an initial tartness, but the aftertaste is mellow
  and full of rye flavor. This simple cracker is good with peach jam.
  300~F. 30 to 35 minutes Preheat oven to 300~F.
  
  In a large bowl or in the food processor, combine the flours, salt,
  and sugar.
  
  Add the oil and blend until the mixture resembles coarse meal. Add the
  yogurt and blend to form a dough that will hold together in a cohesive
  ball. The dough should be quite stiff. Divide into 4 equal portions
  for rolling.
  
  On a floured surface, roll these out, one at a time, into large
  circles. Roll as thin as possible, about 1/16 inch, so that each is
  approximately 12 inches in diameter. Prick all over with a fork,
  making certain to push all the way through the dough.
  
  Place on an ungreased baking sheet and bake for 15 minutes. Turn the
  circles over and continue baking for another 15 to 20 minutes, or
  until crisp and completely dried throughout. Watch carefully and
  remove the hardtack the moment it starts to brown. Browning adversely
  affects the flavor of these crackers. Cool on a rack.
  
  VARIATION: All rye flour can be used instead of the wheat-rye
  combination.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 55022 (Apr 03, 2005)

[an error occurred while processing this directive]