Best Swedish Thin Bread Crackers Recipes

SWEDISH HARD TACK | SIMPLE HARDTACK RECIPE

Steps:

• Combine all ingredients and gather into a ball. Now, divide into 15 smaller balls. Roll each balls thinly out with your Deep-Notched Linden Swedish Rolling Pin. Rolling Dough:Prepare your bread board or counter to roll out the dough. Sprinkle flour on the surface. Roll each ball one at a time. Gently roll over each dough several times front and back to make sure it is thin enough and that it is perforated nicely. These perforation actually insure that the dough bakes completely through. Plus, since this is a cracker it helps achieve the desired crispness. Each hard tack ball of of dough can be rolled in approximately 4"x 10" pieces and then broken into smaller pieces when eaten. Or, you can divide the original dough into 20+/- balls and roll dough into 3"x 6" pieces that are more of an individual serving size. See what works best for you! Preheat oven to 325 degrees. Bake on an ungreased baking sheet for 20 minutes on the first side, turn each hard tack piece over and continue to bake for 8 to 10 more minutes. Remove from baking and transfer to a wire cooling rack. When cool, you may store your Hard Tack in plastic bags, glass jars or vacuumed sealed jars for long term storage. Store on the counter or in the freezer.

SWEDISH THIN BREAD (CRACKERS)

Steps:

• Add sugar to cream.
• Add soda to flours, then add salt.
• Roll out thin on a floured board. Cut into squares (a pizza or ravioli cutter works great).
• Sprinkle with salt.
• Bake at 350 F until light brown - check after 8-10 minutes.

CRISPY ROSEMARY SEA SALT FLATBREAD CRACKERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
• Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
• Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
• Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
• Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
• Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

SWEDISH THIN BREAD

Steps:

• Mix dry ingredients together. Add cream and milk to form soft dough.
• Divide into 7 balls. Roll each ball out on floured surface using poky rolling pin.
• Fry at 400 degrees on greased GRIDDLE until browned.
• Makes approximately 28 pieces, depending upon how thinly you roll it and how you cut it after its cooked.