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swedish hardtack knckebrd


a very crisp and tender cracker. from the scandinavian chapter of the united states regional cookbook, culinary institute of chicago, 1947.


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  1. Preheat oven to 425f and lightly grease a cookie sheet
  2. Place the dry ingredients into a bowl
  3. Add all the melted butter and the buttermilk a cup at a time
  4. Shape into 24 balls
  5. Dip into flour
  6. Roll out very thin and prick the dough evenly all over with a fork
  7. Bake until brown
  8. About 15 minutes

Step 7

Total Time in Minute 30

Ingredients Count 6

cooking swedish hardtack   knckebrd

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Baking soda

Rye flour

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