CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Crackers |
40 |
Servings |
INGREDIENTS
2 |
c |
Whole wheat flour |
1 |
c |
All-purpose flour |
1/2 |
c |
Turbinado sugar (regular |
|
|
Sugar can be substituted) |
1/4 |
ts |
Salt |
1/4 |
ts |
Baking powder |
1/8 |
ts |
Cinnamon |
8 |
tb |
(1 stick) butter or |
|
|
Margarine, softened |
1/4 |
c |
Honey |
1/2 |
c |
Warm water |
INSTRUCTIONS
"These are slightly sweet crackers with a wonderful wheaty flavor. The
crystalline turbinado sugar gives them a unique crunchiness. Perfect in a
lunch bag or as an after-school snack, they are best next to a tall glass
of cold milk. 375~F. 20 to 25 minutes Preheat the oven to 375~F.
Mix together the flours, sugar, salt, baking powder, and cinnamon in a
large bowl or in the food processor. Cut the butter into these dry
ingredients until the mixture resembles coarse meal. Dissolve the honey in
the warm water. Add this honey-water mixture to the flour mixture and blend
to form a dough that will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling. On a floured surface or
pastry cloth, roll the dough out to about 3/16 inch thick. With a sharp
knife, cut into 2- by 3-inch rectangles. Prick each one all the way though
in 3 or 4 places with the tines of a fork.
Place the crackers on a lightly greased or parchment-lined baking sheet and
bake for 10 minutes. Turn and bake an additional 10 to 15 minutes, or until
light brown. Cool on a rack. Yield: 35-40.
VARIATIONS: Put thin slices of banana or other fruit on top of some of the
rectangles or dough pieces left over from cutting. They may take an extra 4
to 5 minutes to bake. These afterthoughts have a tendency to disappear
first.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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