Ingredients Jump to Instructions ↓

  1. 2 1/2c Whole wheat flour

  2. 1 1/2ts Sugar

  3. 1/2ts Salt

  4. 1 c Half-and-half or cream

Instructions Jump to Ingredients ↑

  1. + Directions : Preheat the oven to 325~ F. In a large bowl or in the food processor, combine the flour, sugar, and salt. Slowly add the half-and-half or cream 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 thin, at most 1/8 inch. The thinner these crackers are, the better. Cut out individual 2-inch crackers with a cookie cutter, juice can, or sharp knife and arrange on a lightly greased or parchement-lined baking sheet. With the tines of a fork, prick each cracker 2 or 3 times. Bake for 20 to 25 minutes, or until lightly browned, turning over once during baking. Cool the crackers on a rack until crisp. Yield: 45-50. VARIATIONS: To vary the texture, substitute 1/2 cup rolled oats, rye, barley, or wheat for an equal amount of flour.


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