Crispy little biscuits, Veteken (vett-ken) are similar to crispbread. Serve them with butter and cheese.
2 oz. plus
1 teaspoon butter
4 oz. wholemeal flour
1 teaspoon ground cumin
3 tablespoons milk
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200 °C). With the teaspoon of butter, grease a baking sheet and set aside.
Place the flour in a large mixing bowl and add the remaining butter. Using a table knife, cut the butter into small pieces and, with your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Stir in the cumin and add the milk, stirring constantly until the mixture forms a stiff dough.
Turn the dough out on to a lightly floured board and roll it out into a rectangle slightly smaller than the size of the baking sheet. Transfer the dough to the baking sheet and, using a sharp knife, trim the edges of the dough. Dis-card the trimmings.
Using a sharp knife or a pastry wheel, cut the dough into 20 equal-sized squares. Prick the surface of the dough with a fork and place the baking sheet in the oven. Bake for 12 to 15 minutes or until the biscuits are just firm to the touch.
Remove the baking sheet from the oven and allow to cool for 10 minutes. Transfer the biscuits to a wire rack to cool completely before serving.