Savannah Crispy Wafers
Yield
6 servingsPrep
10 minCook
10 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
baking soda
|
|
| 1 | x |
salt
to taste, optional |
*
|
| 4 | tablespoons |
butter
chilled, cut into cubes |
|
| ½ | cup |
yogurt
|
|
| 2 | tablespoons |
sugar
or grated parmesan |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking soda
|
|
| 1 | x |
salt
to taste, optional |
*
|
| 6E+1 | ml |
butter
chilled, cut into cubes |
|
| 118 | ml |
yogurt
|
|
| 3E+1 | ml |
sugar
or grated parmesan |
|
Directions
- Combine the flour, baking soda and salt in the container of a food processor. Start blending while adding the butter cubes. Continue blending while adding the yogurt.
Remove the dough and wrap it in wax paper or plastic wrap.
Chill thoroughly.
Preheat the oven to 400℉ (200℃).
Lightly flour a clean surface. Break off pieces of the dough and roll then into 10 to 12 rounds, each about 1 inch thick.
Place each round on the floured surface and roll until paper-thin.
Sprinkle with sugar or Parmesan cheese.
Transfer the rounds to a baking sheet and bake 5 minutes.
Turn off the heat and let stand until the wafers are crisp and lightly browned.
Remove from the oven and let cool before serving.
Yield: 10 to 12 wafers.
