What kind of flour is used in rye crackers?

Rye flour is the main ingredient, giving the crackers a robust, slightly coarse-grained flavor that pairs well with caraway.

Can I leave out the caraway?

Yes, but the caraway is the very signature of these crackers. Without it you get a neutral rye cracker; with it you get the traditional Nordic flavor.

Rye Crackers

Crisp, caraway-spiced rye crackers from 1900 based on rye flour, butter, egg and cream. The dough is kneaded, rolled thin, cut out and baked pale golden on a greased sheet.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 264 (falt i det fri)

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About the dish

Rugkjeks var husholdningens hverdagskjeks, kraftig og mettende, servert til smør, ost eller kaffe. Erken og Caroline Steen gir en enkel utrullet rugdeig krydret med karve, en klassisk nordisk smakssetter til rugbakst.

How to make it

1
Stir together
Whisk the egg with the cream and add the melted butter and the caraway.
2
Knead the dough
Knead in the rye flour to make a firm dough, and roll it out thin.
3
Cut out and bake
Cut out crackers with a cutter or a glass, place them on a greased baking sheet and bake them pale golden.

Changes from the original

Prisene i den originale listen er utelatt. Theske/spiseske er omregnet til ts/ss, og desiliter beholdt. Fremgangsmåten er beholdt trofast; kun stavemåte og setningsdeling er modernisert.

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Frequently asked questions

What kind of flour is used in rye crackers?: Rye flour is the main ingredient, giving the crackers a robust, slightly coarse-grained flavor that pairs well with caraway.
Can I leave out the caraway?: Yes, but the caraway is the very signature of these crackers. Without it you get a neutral rye cracker; with it you get the traditional Nordic flavor.

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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