Easy as 1-2-3: Swedish Hardtack
I have to admit I know very little about Scandinavian cuisine, and when we decided to feature it during our Around the World Summer Camp, I was nervous and skeptical. In my mind, the food in the countries that comprise Scandinavia was bland an uninspiring. Having grown up in Southeast Asia, one can probably understand the origin of my bias, but that is exactly what it is. A bias. Something I needed to get over. And boy did I get over it :)!! Rosie the Program Director at 18 Reasons and a co-teacher at our summer camp would be proud of me. I have been pinning a bunch of recipes on our Scandinavian Food Pinterest Board and even bought a cookbook. There’s no stopping us now – we’re hooked. So stay tuned for more recipes and ideas from Northern Europe.
The Swedish hardtack recipe below is delicious and easy, even for a phobic baker like me. The kids at the camp made it virtually by themselves and tremendously enjoyed the end product with sliced cheese and pea soup. A very satisfying school lunch with cheese and salami or after school snack. And a much healthier baking project with the kids compared to ubiquitous cupcakes and cookies.
Swedish Hardtack (from Beatrice Ojakangas)
3/4 cup (1 1/2 sticks) butter
1 ½ cup buttermilk
1 ½ cup whole wheat flour
1 ½ cup all-purpose flour
3 cup finely ground oats (finely grind the oats in a food processor before you begin)
1 tsp baking soda
1 tsp kosher salt
- Preheat oven to 375. Lightly grease the bottom of 2 11×17 inch cookie sheet (or whatever size you have)
- Melt butter in pan over medium heat. Set aside to cool briefly.
- In a large bowl, stir together the melted butter and buttermilk. Add remaining ingredients to make a stiff, sticky dough. Let stand for 10-15 minutes so that dough becomes less sticky.
- Divide into four parts and place one part each on greased bottom of two cookie sheets,
- Roll dough with rolling pin all the way to edges of cookie sheet. You want a very thin dough — less than ¼ inch. If it breaks, that is ok. Just press gently back together and smooth. Trim edges to make a neat rectangle. Pierce all over with a fork (all over!). Score dough into 2”x4” rectangles, or the shape of your choice! Bake for 20-25 minutes until dark golden (but not brown) and crisp.
- Let cool for a few minutes, then break apart on score lines and let cool on cooling rack.
- Makes approximately 110 crackers. They will keep in tightly sealed container for about a week.
PS – The winner of our giveaway of Suz Lipman’s book – Linda who writes the blog – A Nature Mom