Bo Friberg

Swedish Thin Bread

Preparation info
  • Yield:

    112

    crackers, 2 × 3 inches
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

This type of cracker, called Knäckebröd in Swedish—hard, crisp, and healthy—is included in the daily diet of the majority of Scandinavians. The crackers are delicious eaten plain as a quick snack, or they can be cut into a larger size before baking and served topped with cheese or pâté as an appetizer.

Ingredients

  • 4 ounces (115 g) vegetable shortening
  • 2 ounces (55

Method

  1. Cream the shortening, butter, and sugar, using the paddle until the mixture is light and fluffy.
  2. Combine the rolled oats, flour, salt, and baking soda.
  3. On low speed, incorporate the dry ingredients into the butter mixture in 2 additions, alternating with the buttermilk. Do not overmix; the dough will be fairly sticky. Adjust with a little additional f