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Oat Crackers II

Oat crackers II from Erken's Stor kokebok (1914): thin, cut-out oat crackers of 1 kg oat flour with wheat flour, potato starch, sugar, milk, melted butter, and lard, leavened with baking soda and baker's ammonia, pricked and baked at moderate heat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 573 (falt i det fri)

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About the dish

Oat crackers were household baking that kept a long time in an airtight tin, and Erken gives several variants. This number II is stretched with oat flour and baked with both butter and lard, as was done in 1914 to economize on the expensive butter.

How to make it

  1. 1

    Melt the fat

    Melt the butter and lard in a pot and let it become lukewarm.

  2. 2

    Mix the flour

    Mix the oat flour, wheat flour, potato starch, and salt. Stir the baking soda and baker's ammonia out in the milk.

  3. 3

    Make the dough

    Stir the sugar and the milk mixture into the melted fat, then work in the flour mixture to a smooth dough.

  4. 4

    Roll and cut out

    Roll the dough out thin on a floured board. Cut out round crackers with a cutter or glass and prick them with a fork.

  5. 5

    Bake

    Place the crackers on a greased or parchment-lined baking sheet and bake at not too strong a heat, about 175 degrees C, for 10-15 minutes until light golden and dry. Cool and store in an airtight tin.

Changes from the original

The amount of milk was unclear in the OCR text and is interpreted as 1/2 liter. Weight is kept in grams, "hartshorn salt" is kept (can be replaced with baking powder), and lard can be swapped for soft margarine or more butter. Baking temperature and time are estimated, since the original only says "not too strong a heat."

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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. 573) → 1949 (korrekturlest, s. 674)~43% av teksten endretfjernetlagt til
1/2 l. melk 140 gr. smør 125 gr. smult 1 kg. havremel 180 gr. hvetemel 30 gr. potetesmel 60 gr. sukker 1 teske teskje natron 1 teske hjortetaksalt — hjortetakksalt 1 teske — salt 1/2 l. melk 140 gr. smør 125 gr. smult. Smør og smult smeltes, irøres sukker, melk og det blandede mel, hvori hjortetaksalt hjortetakksalt og natron er utrørt. Deigen arbeides jevn, kjevles ut tyndt, tynt, stikkes ut med jern eller glas, jern, prikkes, lægges paa legges på smurt plate og stekes ved ikke for sterk varme.

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Frequently asked questions

How thin should the dough be rolled out?
As thin as possible - the crackers should be thin and crisp. Cut them out with a cookie cutter or a glass, and prick them with a fork before baking.
What is baker's ammonia, and can it be replaced?
Baker's ammonia (hartshorn salt) is an old leavening agent that makes crisp crackers. The recipe uses 1 teaspoon together with 1 teaspoon baking soda. If you cannot get hold of it, you can use baking soda alone, but the crackers turn out a little less crisp.
What baking temperature is recommended?
The original says "not too strong a heat." Since the crackers are thin, they burn easily - bake them until they are light brown on a greased sheet.
How many crackers does the recipe give?
About 60 crackers, with 1 kg oat flour as the main ingredient. The total time is about 75 minutes.

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