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.

Rye Crackers

Name: Rye Crackers
Prep time: 50 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 30 servings
Cuisine: Norwegian
Ingredients: 125 g rye flour; 125 g wheat flour; 1 tsp caraway; 1 tsp salt; 1 tsp anise; 180 g butter (washed in cold water); 1 tsp vinegar; 4 dl cold water

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
Mix the flour
Sift the rye flour and wheat flour together and mix in the caraway, salt and anise.
2
Crumble in butter
Crumble ¼ of the washed butter into the flour mixture.
3
Stir together the dough
Stir in the vinegar and the cold water to a cohesive dough.
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
Roll out and cut
Roll the dough out thin, prick it and cut it into squares with a pastry wheel.
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.

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

1914 (proofread, p. 572) → Modernised~81% of the text changedremovedadded

125 ~~gr. rugmel~~ g rugmel. 125 ~~gr. hvetemel~~ g hvetemel. 1 ~~teske karve~~ ts karve. 1 ~~— salt~~ ts salt. 1 ~~— anis~~ ts anis. 180 ~~gr.~~ g smør (utvasket i kaldt vann). 1 ~~teske eddik~~ ts eddik. 4 ~~del. koldt vand. Det blandede mel sigtes, tilsættes~~ dl kaldt vann. Sikt rugmel og hvetemel sammen og bland inn karve, salt og ~~anis;~~ anis.. Smuldre ¼ av det utvaskede ~~smør smuldres heri; eddiken~~ smøret inn i melblandingen.. Rør inn eddik og det ~~kolde vand irøres. — Resten~~ kalde vannet til en samlet deig.. Bank resten av ~~smørret bankes ind, idet man behandler~~ smøret inn i deigen ~~aldeles~~ og behandle den akkurat som ~~butterdeig (se side 15). Kjevles tyndt~~ butterdeig, med brettinger og hviletid kaldt mellom hver gang.. Kjevle deigen tynt ut, ~~prikkes, skjæres~~ prikk den og skjær den i firkanter med ~~kakespore, lægges paa~~ kakespore.. Legg kjeksene på smurt ~~plate~~ stekeplate og ~~stekes lysegulbrune~~ stek dem lyst gulbrune i godt varm ovn.

Note on Modernised

Målene er beholdt i gram, men desiliter er skrevet ut i moderne form. «Utvasket smør» er beholdt som begrep, med merknad om at smøret skylles kaldt. Fremgangsmåten er delt i trinn på moderne norsk.

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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.

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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