Swedish Breakfast Crackers Recipes

Steps:

• 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.
• The Great Holiday Baking Book.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Place the rolled oats into a blender or the work bowl of a food processor, and pulse several times to grind them into coarse flour. Stir the oat flour together with whole wheat flour, salt, sugar, and cinnamon in a bowl. Pour in the water and olive oil, and mix to form a soft dough. Place the dough onto the prepared baking sheet, and roll out 1/8-inch thick. Using a knife, partially slice through the dough in desired shapes.
• Bake in the preheated oven until just barely brown, 10 to 15 minutes. Watch carefully, as they burn easily. Allow to cool completely on baking sheet before breaking along score lines into individual crackers.