Preheat the oven to 400°F. Lightly grease two 17 x 14- inch baking sheets without sides.
In a large mixing bowl, cream the butter with the sugar; add the egg and beat until light.
In another bowl, stir the flours together with the baking powder and salt. Add to the creamed mixture along with the milk and mix until the dough is well blended. Divide the dough into 2 equal parts.
Flatten each half of the dough and place one on each baking sheet. Sprinkle lightly with flour. With a rolling pin, roll the dough out directly on the baking sheet, adding flour as necessary to keep from sticking, until the dough is 12 x 15 inches and about 1/4 inch thick. Pierce all over with a fork. With a straight knife, cut into 2 x 3-inch rectangles, leaving them in place.
Bake for 12 to 15 minutes or until light brown. Remove from the oven and, with a sharp knife, cut the crackers where they were scored to separate, leaving them on the baking sheet. Turn off the oven and return the crackers to the oven to crisp, about 10 minutes. Makes about 48 crackers.
Author's Comments
This recipe is from a Swedish country inn in Tallberg, where every summer there is a huge Midsummer's celebration. Crispy twice-baked breads are a regular offering at the inn's breakfast buffet.
Instructions
Preheat the oven to 400°F. Lightly grease two 17 x 14- inch baking sheets without sides.
In a large mixing bowl, cream the butter with the sugar; add the egg and beat until light.
In another bowl, stir the flours together with the baking powder and salt. Add to the creamed mixture along with the milk and mix until the dough is well blended. Divide the dough into 2 equal parts.
Flatten each half of the dough and place one on each baking sheet. Sprinkle lightly with flour. With a rolling pin, roll the dough out directly on the baking sheet, adding flour as necessary to keep from sticking, until the dough is 12 x 15 inches and about 1/4 inch thick. Pierce all over with a fork. With a straight knife, cut into 2 x 3-inch rectangles, leaving them in place.
Bake for 12 to 15 minutes or until light brown. Remove from the oven and, with a sharp knife, cut the crackers where they were scored to separate, leaving them on the baking sheet. Turn off the oven and return the crackers to the oven to crisp, about 10 minutes. Makes about 48 crackers.
Author's Comments
This recipe is from a Swedish country inn in Tallberg, where every summer there is a huge Midsummer's celebration. Crispy twice-baked breads are a regular offering at the inn's breakfast buffet.
The Great Holiday Baking Book
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