Swedish Hardtack - Knäckebröd - cooking recipe

Ingredients

1 pint buttermilk
1/2 cup sugar
1/2 cup butter (not spread or tub product) or 1/2 cup other shortening, melted (not spread or tub product)
1 teaspoon salt
7/8 teaspoon baking soda
3 1/2 cups rye flour, coarsely ground (you may need to adjust the quantity, depending on the texture of the dough)

Preparation

Preheat oven to 425F and lightly grease a cookie sheet.
Place the dry ingredients into a bowl; add all the melted butter and the buttermilk a cup at a time (you're looking for a thick dough).
Shape into 24 balls; dip into flour.
Roll out very thin and prick the dough evenly all over with a fork.
Bake until brown, about 15 minutes.