| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Swiss |
Crackers |
75 |
Servings |
INGREDIENTS
| 1/2 |
c |
Cracked wheat, soaked in |
|
|
Warm water for 5 to 10 |
|
|
Minutes and drained well |
| 1 1/2 |
c |
Triticale flour |
| 1/4 |
ts |
Salt |
| 3 |
tb |
Oil |
| 1/2 |
c |
Water |
INSTRUCTIONS
"This simple cracker provides a good way to taste the complex flavor of
triticale. The cracked wheat adds texture and crunch. Add a few of these
crackers and some sliced Swiss cheese to your family's lunch pails. 350~F.
20 to 25 minutes Preheat the oven to 350~F.
Combine the flour and salt in a large bowl or in the food processor. Blend
in the oil until mixture resembles coarse meal.
Add the cracked wheat and mix well. Slowly stir 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 to 1/8 inch. With a sharp knife or a cookie cutter,
cut the dough into desired 2-inch shapes.
Place on an ungreased or parchment-lined baking sheet. Bake for 20 to 25
minutes, turning over after 10 minutes. Make sure these crackers get medium
brown to bring out their flavor. Cool on a rack. Yield: 60-75.
VARIATION: For a more delicate cracker, roll the dough thinner, to 1/16
inch, and reduce the baking time slightly.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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