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Rye Crackers

Crisp rye crackers of rye and wheat flour with caraway, salt and anise, made as a puff pastry with 180 g butter, vinegar and cold water; rolled out thin, pricked, cut into squares and baked to a light golden brown.

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

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About the dish

A crisp rye cracker made by the puff-pastry method, with caraway and anise as spices. Erken refers to the puff pastry instructions given earlier in the book.

How to make it

  1. 1

    Mix the flour

    Sift the rye flour and wheat flour together and mix in the caraway, salt and anise.

  2. 2

    Crumble in butter

    Crumble ¼ of the washed butter into the flour mixture.

  3. 3

    Stir together the dough

    Stir in the vinegar and the cold water to a cohesive dough.

  4. 4

    Beat in the butter

    Beat the rest of the butter into the dough and treat it exactly like puff pastry, with folds and cold resting time between each turn.

  5. 5

    Roll out and cut

    Roll the dough out thin, prick it and cut it into squares with a pastry wheel.

  6. 6

    Bake

    Place the crackers on a greased baking sheet and bake them to a light golden brown in a good hot oven.

Changes from the original

Measurements have been kept in grams, but deciliters are written out in modern form. "Washed butter" has been kept as a term, with a note that the butter is rinsed cold. The method has been 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)~35% av teksten endretfjernetlagt til
125 gr. rugmel 125 gr. hvetemel 1 teske teskje karve 1 — salt 1 — anis 180 gr. smør 1 teske teskje eddik 4 3/4 del. koldt vand. vann. Det blandede mel sigtes, tilsættes siktes, tilsettes karve, salt og anis; ¼ 3/4 av det utvaskede smør smuldres heri; eddiken og det kolde vand vann irøres. — Resten av smørret smøret bankes ind, inn, idet man behandler deigen aldeles som butterdeig (se side 15). butterdeig. Kjevles tyndt tynt ut, prikkes, skjæres i firkanter med kakespore, lægges paa legges på smurt plate og stekes lysegulbrune lyse gulbrune i godt varm ovn.

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Frequently asked questions

What kind of dough are the rye crackers made of?
It is a puff pastry: only 1/4 of the 180 g butter is crumbled into the flour together with vinegar and cold water, the rest of the butter is beaten in and the dough is folded like puff pastry.
Which spices are used?
1 teaspoon caraway and 1 teaspoon anise, plus 1 teaspoon salt, sifted together with rye flour and wheat flour (125 g of each).
How are the crackers shaped and baked?
The dough is rolled out thin, pricked and cut into squares with a pastry wheel. Place them on a greased sheet and bake them to a light golden brown in a good hot oven.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 572. It yields about 30 crackers, with a total time of about 110 minutes.

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