Knackerbrod (Swedish Oatmeal Crackers)
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1/2 c. margarine, room temperature
1/4 c. butter, room temperature
3 Tbsp. sugar
2 c. uncooked rolled oats
1-1/2 c. all-purpose flour
1-1/2 c. whole-wheat flour
2 tsp. salt
1 tsp. baking soda
1-1/2 c. buttermilk
In a large bowl combine the oats, flour, salt, and baking soda.
Set aside.
In another large bowl, cream the shortening, butter, and sugar
until smooth. Alternately add flour and buttermilk to the creamed
mixture, blending until stiff like cookie dough.
Refrigerate the dough for at least 1 hour (or more) to stiffen.
Prepare a large baking sheet with an edge (I use an 18"x26" sheet
that fits perfectly into my Viking oven) by lightly spraying with
vegetable (or olive) oil and sprinkling with oatmeal. Use the
largest baking sheet your oven will accommodate.
Preheat oven to 375 degrees Fahrenheit (if using convection, lower
temperature by 40 degrees).
Divide the dough into 4, 6, or 8 portions, depending on the size of
the baking sheet (my sheet takes the whole batch of dough). Shape
each portion into a ball. Return all but one ball to the chill in
the refrigerator.
Place the ball of dough on the baking sheet and flatten out on the
sheet, spreading as much as possible by hand. Use a rolling pin to
roll the dough out to the edges, as thinly as possible.
NOTE: my original recipe says not to leave the dough more than 1/8",
but I had excellent results with 1/4".
Prick the sheet of dough evenly with the tines of a fork. Using a
pastry wheel, knife, or pizza cutter, score the dough into 2" (approx)
squares.
Bake for 10-20 minutes, or until lightly browned and crisp. As they
bake, remove the crackers along the edges of the pan that are
browning faster than the others.
Allow the crackers to cool slightly on the baking sheet before
transferring them to a rack to cool completely. When cooled, break
the crackers where scored.
Repeat with the remaining dough.
Store in an airtight container.
NOTE: these were delicious served slightly warm, too! They have a slightly sweet,
nutty flavor, and were wonderfully crunchy. It was a good combination with the
crabmeat dip (see below).
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