Tuesdays with Dorie: Baking with Julia - 85th installment. The recipe is Swedish Oatmeal Hardtack.
This recipe made a nice 'oatey', slightly sweet cracker, and I loved the change of pace of making something with very few ingredients. They include shortening, butter, sugar, oats, flour and buttermilk, with a little salt and baking soda.
The method was quite simple - cream the shortening, butter and sugar, and then add the mixed dry ingredients plus buttermilk. You chill for a half hour, and then roll out the dough on a greased cookie sheet. I got a thickness of between 1/8 and 1/4 inch.
"Pebble" the dough with a hardtack rolling pin (ok, didn't have one of those :-) or a fork, use a pastry wheel to cut the dough into rectangles, and then bake for a total of about 10 minutes.
You need to watch carefully to be sure they don't overbrown - even rolling helps it brown evening, but inevitably, the edges get a little browner, which I like. I will definitely make these again - they were wonderful with cheese, soup, salad, or by themselves as a snack. I might try rolling them slightly thinner, as the middle pieces were more flaky/chewy than crisp, and I liked the crunchy parts the best, both for flavor and texture.