Thought to have originated over 500 years ago in Sweden. These were originally cooked twice a year, in rounds, with a hole in the middle, to enable hanging from the rafers on a stick.
They should store for several weeks in an airtight container.
- 80g oats
- 80g rye flour
- 50g sunflower seeds
- 50g pumpkin seeds
- 50g linseed
- 50g sesame seeds
- 1 Tablespoon honey
- Pinch salt
Mix together all the ingredients and add just enough water to bring the ingredients together. Form into a ball.
Grease a sheet of baking paper and place the dough on top. Cover with another sheet of paper and roll out as thinly as possible, using a rolling pin.
Remove the top sheet and place the dough, with the grease proof paper onto a baking sheet. Cut the dough into rectangles, using a sharp knife.
Place in a pre-heated oven at 160 degrees C and cook for 20 to 30 minutes until crisp and golden. Open the oven occasionally during cooking, to let the steam out.
Leave to cool on a wire rack.