Mamma's Havrekex - Mom's Oatmeal Crackers

Havrekex was always a must at Christmas when I grew up.

Havrekex

I don't recall any of my friends ever having Havrekex at their Christmas table,  but two Swedish friends of mine here in Canada makes them as well.    After some research on the web, it seems like the "crackers" are mainly baked in Northern Sweden and the recipes have been past down from generation to generation.

Some, prefer the "havrekex" a bit soft in the middle, almost like bread, and others want then crisp like a cracker.    Roll them a bit thinner and bake them slightly longer and they will become crisp.  I usually make a bit a each.

I like them with butter and cheese, or with a nice slice of leftover Christmas ham topped with either mustard or apple sauce. YUMMY!

Havrekex - Oatmeal Cracker

750g  rolled oats (oatmeal)
4 cups milk
400 gram melted butter or margarine
400 gram sugar
1 1/2 tbsp bakers's Amonia (Ammonium Bicarbonate)
1 tbsp baking soda
Flour

In large mixing bowl, pour milk over oatmeal and let sit overnight.

Melt butter/margarine and pour over oatmeal mixture.
Add sugar, mix baker's amonia, baking soda with some flour and add to mixture.   Continue adding flour until you have a semi firm dough.

Preheat oven to 200° C (400° F)
On a lightly floured surface, roll out dough thinly, a little at a time.
(You may need to add more flour)
Use an ordinary rolling pin at first and then a cross-hatched rolling pin.  (or use a fork to prick the dough)

Use a round glass to cut out crackers. Position on baking sheets and bake for 10-12min.
If you roll the dough thin the crackers will become more crisp when baked, if you want them softer keep them a bit thicker.

Transfer crackers to a rack and cool completely.
Store in an airtight container.