| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads, Biscuits, Baileys.mcf | 60 | Servings | |
INGREDIENTS
| 1 3/4 | c | All-purpose flour |
| 1 | c | Whole wheat flour |
| 2 | tb | Sugar |
| 3/4 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1/2 | ts | Baking soda |
| 1/2 | c | Unsalted butter |
| 1 | c | Low-fat sour cream |
| Coarse salt; for topping |
INSTRUCTIONS
Preheat oven to 400 degrees. Sift together the flours, sugar, salt, pepper, and baking soda. cut in the butter with a pastry blender or 2 knives. Beat in the sour cream. Roll out dough until paper-thin on a floured surface. Cut into saltine-size (2-inch) squares and place on 2 ungreased cookie sheets. Sprinkle each with salt. Bake for approximately 7 minutes and then turn off heat. Allow to crisp as the oven cools. Makes about 60 wafers SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040) Notes: Lee's Intro: These crisp little squares were inspired by Nathalie Dupree's "Brittlebread. " Kitpath 98Jan Recipe by: Lee Bailey's Soup Meals: Cold-Weather Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 12, 1998
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