Söderö knäckebröd

Efter ett recept ur Gerda Johansson-Leijons handskrivna receptbok från början av 1900-talet.

Till 16 kakor:
2 dl grovt rågmjöl
2 dl kli
2 dl vetemjöl
2 dl mjölk
1 tsk salt

Så här skriver hon:
"Tag lika mycket grovt rågmjöl, lika mycket vetekli, lika mycket vettemjöl blandas med mjölk till en ej lös deg och saltas väl. Arbetas mycket väl och utbakas så tunt som möjligt. Naggas eller kavlas med kruskavel och gräddas straxt utan jäsning i ganska varm ugn."
Ugnsvärme 225 grader, 6 - 8 minuter.

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