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
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.