Hardtack

1/2 cup plus 1 teaspoon sugar
1 cube softened butter
1 cup buttermilk
2-3/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt

1. Preheat oven to 350 degrees

2. Cream the butter and sugar in a stand mixer with the paddle attachment

3. Add the buttermilk and slowly mix together

4. Lightly flour a sheet of parchment paper

5. Take a small disk of the dough, flour the disk, and using a rolling pin, roll out to the desired thickness. If dough starts to stick, sprinkle with more flour as needed. The thinner you make it, the crispier it will be!

6. To prevent over-rising, use a Swedish crisp bread rolling pin or dock using a fork.

7. Transfer the parchment paper to a cookie sheet and put it in the oven.

8. Should take about 10 minutes, but start checking after 8 minutes, as it will cook faster if it is thin.

9. When it just starts to brown around the edges, remove from the oven and transfer to a cooling rack.

10. Continue with the rest of the dough

Enjoy with butter, salmon, jam, or whatever else strikes you!
Hardtack can also be put in a freezer bag and stored in the freezer for later.

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