| 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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