| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Crackers | 90 | Servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1 | c | Whole wheat flour |
| 3/4 | c | Rolled oats (oatmeal), |
| Regular or quick cooking | ||
| (not instant) | ||
| 1 | ts | Salt |
| 1 | ts | Baking soda |
| 1/2 | ts | Black pepper |
| 1/2 | c | Sour cream |
| 1/4 | c | Plus 2 Tablespoons water |
| 1/4 | c | Molasses, light or dark |
| Salt for the tops |
INSTRUCTIONS
"The surprising combination of molasses, sour cream, and oats produces an intriguing blend of flavors in these hard crackers. Serve them in place of graham crackers. 350~F. 20 to 25 minutes Preheat the oven to 350~F. Stir together the flours, oats, salt, baking soda, and pepper in the food processor or in a large bowl. Mix well. In a separate bowl, combine the sour cream, water, and molasses. Mix well. Add to the dry ingredients and blend to form a dough that will hold together in a cohesive ball. The dough will be very sticky. Divide into 2 equal portions for rolling. On a well-floured surface or pastry cloth, roll out to approximately 1/4 inch thick. Sprinkle lightly and evenly with salt and gently roll over the top with the rolling pin to press the salt in. With a sharp knife, cut the dough into 2-inch squares and place them on a lightly greased or parchment-lined baking sheet. Prick each square 2 or 3 times with the tines of a fork. Bake for 20 to 25 minutes, or until the edges have turned golden brown. Yield: 80-90. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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