| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Crackers |
60 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Potato flour |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Plus 2 teaspoons (1/3 |
|
|
Stick) butter or margarine, |
|
|
Softened |
| 1/2 |
c |
Finely chopped, toasted |
|
|
Walnuts |
| 1 |
c |
Ice water |
|
|
Salt for the tops (opt.) |
INSTRUCTIONS
"These crackers capture the essence of walnuts. Rich and meaty, but at the
same time light and crisp, they are excellent with a blue cheese spread and
a glass of port. 350~F. 25 to 30 minutes Preheat the oven to 350~F.
Mix the flours and salt together in a large bowl or in the food processor.
Cut in the butter until the mixture resembles coarse meal. Add the walnuts
and stir until they are evenly distributed throughout. Blend in enough of
the water to form a dough that will hold together in a cohesive ball. The
dough will be somewhat sticky.
Wrap the dough in wax paper or lightly buttered aluminum foil and chill for
at least 1/2 hour.
Divide the dough into 2 equal portions for rolling. On a floured surface or
pastry cloth, roll out to 1/8 inch thick. If desired, sprinkle the tops
lightly with salt and roll over the dough with your rolling pin. With a
cookie cutter, glass, or juice can, cut the dough into 2-inch rounds.
Place them on a lightly greased or parchemnt-lined baking sheet. Prick each
round in 2 or 3 places with the tines of a fork. Bake for 25 to 30 minutes,
or until lightly browned. Cool on a rack. Yield: 55-60.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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