Hardtack (Knäckebröd)

By norsegal8

All Scandinavians enjoy homemade crispbread, which we have come to know as hardtack. There are many varieties, and this is a favorite, homemade, quick, crackerlike hardtack. It is made with oatmeal and has a nutty flavor and crisp texture. Hardtack is rolled paper-thin with a special knobby rolling pin. Many Scandinavians add hardtack to their cookie trays. It is delicious eaten plain or with butter or a cheese spread.

Ingredients

• 1/2 cup vegetable shortening
• 1/4 cup butter, at room temperature
• 1/2 cup sugar
• 2 cups uncooked rolled oats
• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1 1/2 cups buttermilk

Preparation

Step 1

In a large bowl, cream the shortening, butter and sugar until smooth. In a medium bowl, combine the oats, flour, salt and baking soda. Alternately add the flour mixture and buttermilk to creamed mixture, blending until stiff like a cookie dough. Refrigerate for 30 minutes. Grease a large baking sheet and sprinkle with rolled oats.
Preheat the oven to 325°F. Divide the dough into 8 equal portions. Shape each portion into a smooth ball. Return 7 balls of dough to the bowl; cover and refrigerate. Place the remaining ball of dough on a prepared baking sheet. Flatten as much as possible with your hands, then use a rolling pin to roll the dough to the edges of the baking sheet.
Use a hardtack rolling pin to make pebbled imprints on top, or prick evenly with the tines of a fork to make a rough texture. With a pastry wheel, knife or pizza cutter, score the dough into 2-inch squares.
Bake for 15 to 20 minutes or until crisp and golden. Cool 3 minutes on a baking sheet, then place on a rack to finish cooling. Break into crackers where scored. Repeat with the remaining dough, keeping the dough chilled until you are ready to roll it out.