Swedish Hardtack

1 pint buttermilk
1/2 cup sugar
1/2 cup shortening, melted
1 teaspoon salt
7/8 teaspoon baking soda
Coarse rye flour

Mix ingredients to make a thick dough and shape into 24 balls, dipping them in flour. Roll out very thin with a special peg rolling pin (a barbed pin which pricks dough as it rolls). Bake
on a cookie sheet in hot oven (425 F.) until browned, about 15 minutes. These are very crisp and tender.

Reviews of Swedish Hardtack :

1-2 of 2 reviews

Rachael Smith in Redmond Washington Dec 4, 2004
Would make this again.
My great grandma made theses before she died and our family LOVES it. It is great with a small layer of butter on top!

A foodie in Bay Vill Dec 27, 2003
Would not make this again.
I served this to my family and hardly anyone liked them their faces shrived.

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50% would make this again
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