Quote:
Originally Posted by beppe
This morning I made them. I did not find whole grain rye (I ordered it though), I used whole grain wheat instead with a little less salt than reccomanded. Baked them for 20 minutes and got the most wonderful crackers ever.
Yes, they are light and crispy. ...
No, I did not get hard, boring crackers.
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You are not a bad cook then
Congratulations with the result
Quote:
Originally Posted by beppe
Yes, the cleaning lady, that was kept out of the kitchen until I finished, commented on the nice smell, she tasted one, made funny noises and asked for the recipe. She is a great cook herself, and this Danish specialty impressed her. Ah.
Thank you Ea, for an other great recipe. |
Thank you, I'm glad the recipe worked for you
I've been considering trying to make a low-carb version with flax- and almond meal instead of the flour, or some of the flour.