Swedish Knäckebröd
Per serving
Awesome Swedish flatbread. Goes well with soups and cheeses. Comes out similar to Rye Crisp. You can try this with wheat flour instead of rye. I would not recommend plain white flour but any 'grain' flour tried might be interesting. World Tour 2005
Ingredients
24 serv.Step-by-step instructions
- 1
Combine flour, sugar and salt in mixing bowl or food processor and cut or pulse in butter.
- 2
Gradually add the milk with a spoon or pulse until you have a stiff dough.
- 3
On a lightly floured board roll out as thin as you can.
- 4
Cut dough into strips about 2"x3" and punch lots of small holes in each.
- 5
Bake at 300 on lightly greased pan until lightly browned- about 10 minutes.
- 6
Cool on wire rack then store at room temperature.
- 7
Will keep 5-7 days.
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