| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads, Quick, Biscuits, Baileys.mcf |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Water |
| 1 |
ts |
Salt |
| 1/4 |
c |
Unsalted butter |
| 1/2 |
ts |
Baking soda |
| 2 |
c |
All-purpose flour |
| 3 |
tb |
Chopped fresh chives; or more |
INSTRUCTIONS
Preheat oven to 425F degrees.
Place water, salt, and butter in a medium saucepan and bring to a boil.
Meanwhile, toss baking soda and flour together. When water is boiling, add
flour all at once, stimng constantly with a wooden spoon. Continue to stir
over low heat for another minute, until the mixture is well combined and
has formed a ball.
Pull off walnut-size pieces of dough and quickly roll each into a ball.
Flatten slightly and sprinkle with chives. Place on an ungreased cookie
sheet and press with heel of the hand until very thin. Prick with a fork in
several places. Continue until all dough is used.
Bake for 15 minutes or until browned and crisp. Allow to cool slightly on a
rack. Makes approximately 48 wafers
SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040)
Notes: Lee's Intro: These wafers tend to toughen up if allowed to sit
around too long so they are best eaten shortly after baking.
Kitpath 98Jan
Recipe by: Lee Bailey's Soup Meals: Warm-Weather
Posted to MC-Recipe Digest by KitPATh <[email protected]> on Feb 12,
1998
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