In 2007 I studied abroad in Denmark. I learned a little about the country, culture, and people before going. But the food scared me. I knew there were a lot of fish dishes, but I don’t eat fish! Good thing I wasn’t going for the food.
But what was I going to eat? My anxiety led me to scour the Internet for Danish recipes. This wasn’t actually easy, and some of it was entirely in Danish.
There was a site full of recipes that I eventually found, but now can’t for the life of me remember. I spent the summer before leaving testing out a few recipes. One of my favorites was for these aeggercrakers.
So delicious. So easy to make.
Start with preheating the oven to 450 and dust a baking sheet with flour. How much depends on how much flour you want on the bottom of your crackers. But you do need a layer.
Mix all of the ingredients together. Eggs, salt, flour, and baking powder. The sugar is for later.
Now knead the dough until it is firm, just a few minutes should do it. Let it sit for about 10 minutes before rolling it as this as you can possibly get it. These are, after all, crackers. Cut the dough into diamond shapes, or, really, any shape you want. Big, small, medium. And put them on the baking sheet.
Here comes the fun part. Load them up with sugar. Seriously, cover the whole surface, edge to edge. This is the only sweetness the crackers will have. If you like sweet, load it on. If you want them to be plainer, just sprinkle it on. Without the sugar, though, they are kind of dry and plain. After they are as full of sugar as you would like, take a fork and stab them all. Stab, stab, stab. I like stabbing each one 3 times for 3 lines in the middle. Just don’t get too carried away!
And bake for 5 minutes. Yup, they’re fast! Be careful not to burn them. You want them to be white and pale with a little bit of brown around the edges.
Oh, how I miss Denmark…
- 2 eggs
- 1/2 tsp salt
- 1 1/4 cup flour
- 1/2 tsp baking powder
- Granulated sugar
- Preheat oven to 450 degrees. Prepare an ungreased, floured baking sheet.
- Mix ingredients, excepting the sugar.
- Knead on a floured board until firm.
- Let sit 10 minutes.
- Roll thin, as thin as you can get it.
- Cut into diamond shapes.
- Place on baking sheet. Sprinkle with sugar and prick with a fork.
- Bake for 5 minutes.