Creamy Whole-Wheat Crackers
Yield
50 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
whole-wheat flour
|
|
| 1 ½ | teaspoons |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
cream
half and half |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
whole-wheat flour
|
|
| 7.5 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
cream
half and half |
|
Directions
Preheat the oven to 325℉ (160℃).
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 ⅛ 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 ½ cup rolled oats, rye, barley, or wheat for an equal amount of flour.
