Swedish Hardtack Knckebrd
A very crisp and tender cracker. from the scandinavian chapter of the united states regional cookbook, culinary institute of chicago, 1947.
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.
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.
Ingredients
buttermilk, sugar, butter, salt, baking soda, rye flour