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.

Oat Crackers I

Name: Oat Crackers I
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 40 servings
Cuisine: Norwegian
Ingredients: 1 l milk; 500 g rolled oats (pressed); 35 g sugar; 250 g butter; 15 g baker's ammonia (can be replaced with baking powder); 2 tsp baking soda; 250 g wheat flour

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
Scald the oats
Bring the milk to a boil and pour it boiling over the oats. Let stand for 10 minutes.
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
Work in the butter
Work the butter into the dough with the rolling pin until the dough is smooth.
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
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.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 674)~73% of the text changedremovedadded

~~1 l melk. 500 g~~ 1/2 l. melk 1/2 kg. havregryn ~~(pressede).~~ 35 ~~g sukker.~~ gr. sukker 250 ~~g smør.~~ gr. smør 15 g gr. hjortetakksalt ~~(kan erstattes med bakepulver).~~ 2 ~~ts natron.~~ teskjeer natron 250 g gr. hvetemel. ~~Gi melken~~ Melken gis et ~~oppkok~~ opkok og ~~hell den~~ helles kokende over ~~havregrynene. La stå~~ grynene. Står i 10 ~~minutter.. Tilsett~~ minutter, tilsettes sukkeret og ~~hvetemelet som~~ melet, hvori hjortetakksaltet og natronen er ~~rørt ut i.. Bank smøret inn~~ utrørt. Smøret bankes i ~~deigen~~ med ~~kjevlet til deigen er jevn.. Kjevle deigen ut~~ kjevle. Deigen kjevles ut, så tykk som ~~baksiden av~~ baken på en ~~kniv og stikk ut kjeksene~~ kniv, utstikkes med rundt ~~utstikkerjern eller et glass.. Legg kjeksene~~ jern, legges på smurt plate, ~~prikk dem~~ prikkes og ~~stek~~ stekes ved ikke for sterk varme.

Note on Modernised

Målene er ført til moderne enheter. Hjortetakksalt kan erstattes av 1 ts bakepulver dersom det ikke er tilgjengelig. Fremgangsmåten er delt i trinn på moderne norsk.

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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.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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