| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Crackers | 65 | Servings | |
INGREDIENTS
| 1 | c | Whole wheat flour |
| 1 | T | Whole mustard seeds |
| 3/4 | c | Toasted wheat germ |
| 1/2 | t | Salt |
| 4 | T | 1/2 stick butter or |
| Margarine, softened | ||
| 1/2 | c | Water |
INSTRUCTIONS
"This curious combination creates flavorful crackers with a unique texture. As the basis of a light meal, they go well with cream cheese and smoked fish. 350~F. 10 to 15 minutes Preheat the oven to 350~F. In the food processor or in a large bowl, combine the flour, mustard seeds, wheat germ, and salt. Cut in the butter until the mixture resembles coarse meal. Mix in enough of the water 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 out into a rectangle 1/16 inch thick. With a sharp knife, cut into 2-inch squares or desired shapes. Transfer them to an ungreased baking sheet. Prick each square 2 or 3 times, with the tines of a fork. Bake for 10 to 15 minutes, or until golden brown around the edges. Cool on a rack. Yield: 55-65. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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