Recipe: Savory Wheat Crackers (using buttermilk and whole wheat flour)
Appetizers and SnacksSAVORY WHEAT CRACKERS
If you want square crackers with a rippled edge, use a pastry wheel instead of cookie cutters to cut the cracker dough. Use a pizza cutter if you like straight-edged square crackers.
1 1/2 cups Gold Medal all-purpose flour
1 1/2 cups Gold Medal whole wheat flour
1 tablespoon sugar
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
FOR TOPPING:
Margarine or butter, melted
Coarsely ground black pepper
Chopped fresh or dried dill weed, if desired
Heat oven to 350 degrees F.
Mix flours, sugar, baking soda and salt in large bowl. Stir in buttermilk and oil.
Roll dough about 1/4-inch thick on lightly floured cloth-covered surface.
Cut with cookie cutters; brush with margarine. Place on ungreased cookie sheet. Sprinkle with pepper and dill weed.
Bake 8 to 10 minutes or until crisp and golden.
About 8 dozen (2-inch) crackers
From: Recipelink.com
Source: Recipe booklet: Glorious Holidays, Betty Crocker Creative Recipes No. 75, December 1992
If you want square crackers with a rippled edge, use a pastry wheel instead of cookie cutters to cut the cracker dough. Use a pizza cutter if you like straight-edged square crackers.
1 1/2 cups Gold Medal all-purpose flour
1 1/2 cups Gold Medal whole wheat flour
1 tablespoon sugar
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
FOR TOPPING:
Margarine or butter, melted
Coarsely ground black pepper
Chopped fresh or dried dill weed, if desired
Heat oven to 350 degrees F.
Mix flours, sugar, baking soda and salt in large bowl. Stir in buttermilk and oil.
Roll dough about 1/4-inch thick on lightly floured cloth-covered surface.
Cut with cookie cutters; brush with margarine. Place on ungreased cookie sheet. Sprinkle with pepper and dill weed.
Bake 8 to 10 minutes or until crisp and golden.
About 8 dozen (2-inch) crackers
From: Recipelink.com
Source: Recipe booklet: Glorious Holidays, Betty Crocker Creative Recipes No. 75, December 1992
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