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Oat Crackers I

Oat crackers where 500 g rolled oats are scalded with 1 liter of boiling milk, mixed with sugar, wheat flour, baker's ammonia, and baking soda, butter is worked in, rolled thin, cut out round, pricked, and baked at moderate heat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 572 (falt i det fri)

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About the dish

Oat crackers were a common everyday bake in Norwegian homes, and Erken gives two variants. This first one is based on oats scalded with boiling milk.

How to make it

  1. 1

    Scald the oats

    Bring the milk to a boil and pour it boiling over the oats. Let stand for 10 minutes.

  2. 2

    Mix in the flour

    Add the sugar and the wheat flour into which the baker's ammonia and baking soda have been stirred.

  3. 3

    Work in the butter

    Work the butter into the dough with the rolling pin until the dough is smooth.

  4. 4

    Roll and cut out

    Roll the dough out as thick as the back of a knife and cut out the crackers with a round cutter or a glass.

  5. 5

    Bake

    Place the crackers on a greased sheet, prick them, and bake at not too strong a heat.

Changes from the original

The measurements are converted to modern units. Baker's ammonia can be replaced with 1 tsp baking powder if it is not available. The method is divided into steps in modern Norwegian.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 572) → 1949 (korrekturlest, s. 674)~37% av teksten endretfjernetlagt til
1 1/2 l. melk ½ 1/2 kg. pressede havregryn 35 gr. sukker 250 gr. smør 15 gr. hjortetaksalt hjortetakksalt 2 teskeer teskjeer natron 250 gr. hvetemel. Melken gives gis et opkok og heldes helles kokende over grynene. Staar Står i 10 minutter, tilsættes tilsettes sukkeret og melet, hvori hjortetaksaltet hjortetakksaltet og natronen er utrørt. Smørret Smøret bankes i med kjevle. Deigen kjevles ut, saa tyk så tykk som baken av på en kniv, utstikkes med rundt jern eller glas, lægges paa jern, legges på smurt plate, prikkes og stekes ved ikke for sterk varme.

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Frequently asked questions

Why is the milk poured boiling over the oats?
The boiling milk softens the pressed oats. Let the mixture stand for 10 minutes before you add sugar and flour, so the oats swell and the dough becomes cohesive.
What is baker's ammonia, and can I use something else?
Baker's ammonia (hartshorn salt) is an old leavening agent, ammonium carbonate, used in crisp cookies. Here 15 g is used together with 2 teaspoons baking soda, and both are stirred out in the wheat flour before it is mixed in.
How thin should the crackers be rolled, and how are they baked?
The dough is rolled out as thick as the back of a knife, cut out with a round cutter or a glass, placed on a greased sheet, pricked with a fork, and baked at not too strong a heat.
How is the butter mixed in?
The 250 g butter is worked into the dough with the rolling pin after the sugar and flour have been added - not melted or stirred in beforehand.

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