Prep Time: 2 hours
Cook Time: 8 minutes
- 100 gr. butter
- 1 dl cold milk
- 100 gr rye flour
- 100 gr of white flour
- 1/2 tea spoon salt
- 1 tea spoon backing powder
- 20 gr of hole caraway seeds
Melt the butter in a pot and pour in the cold milk.
Mix the two flours, salt, backing powder and caraway seeds and stir the milk and butter in.
Knead the dough on the table until it is firm and smooth. If the dough is too soft or sticky you can add a bit more wheat flour. Flours behave differently, you know 🙂
Wrap the dough in film and put it in the fridge for a couple of hours.
Sprinkle white flour on the table and roll out the dough until it is about 2-3 mm thick.
Cut it in squares of 6×6 cm. fx with a pizza slicers.
Put them on a backing pan with paper and stick holes in them with a fork. Bake them at 180 degrees Celsius for 6-8 minutes. Let them cool off until they get hard and crisp.
Eat them with a good matured cheddar cheese or just with plain cold butter and a cup of earl grey tea.