Homemade Water Crackers Recipe
Yield: 4 dozenRecipe by luhu.jp
Ingredients:
2 cup: flour,
1 teaspoon: baking powder,
1/4 teaspoon: salt,
1/4 cup: solid vegetable shortening,
10 tablespoon: cold water,
2 tablespoon: sesame seeds,
1: kosher salt,
Directions:
Combine salt, baking powder and flour in a food processor. Process
very briefly just to mix. Place shortening on top of flour mixture.
Process again until shortening disappears into the mixture. Start
processing and gradually add the water, incorporating only enough to
make a firm dough that gathers into a ball. Knead the dough briefly
on a work surface just until cohesive. Wrap in plastic wrap and let
rest 15 minutes. Adjust rack to lower third of oven; preheat to 350
F.
Divide the dough into half. On a lightly floured surface, roll out
each half to a 1/8" (or thinner) thickness; prick the pastry all over
with the tines of a fork. Cut out dough with a 2" round cutter;
sprinkle lightly with seeds and Kosher salt, if desired. Arrange the
crackers on lightly greased or parchment-lined baking sheets. Bake 10
minutes, then turn crackers over and bake an additional 3-4 minutes,
or until light golden and crisp. Cool crackers on a wire rack. Store
in airtight tins.
Per 2 Crackers: Calories: 60, Protein: 1 g, Carbohydrate: 8 g, Fat: 2
g, Saturated Fat: 1 g, Sodium: 36 mg, No Cholesterol, No Fiber.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
Yield: 4 dozen
Source from luhu.jp
very briefly just to mix. Place shortening on top of flour mixture.
Process again until shortening disappears into the mixture. Start
processing and gradually add the water, incorporating only enough to
make a firm dough that gathers into a ball. Knead the dough briefly
on a work surface just until cohesive. Wrap in plastic wrap and let
rest 15 minutes. Adjust rack to lower third of oven; preheat to 350
F.
Divide the dough into half. On a lightly floured surface, roll out
each half to a 1/8" (or thinner) thickness; prick the pastry all over
with the tines of a fork. Cut out dough with a 2" round cutter;
sprinkle lightly with seeds and Kosher salt, if desired. Arrange the
crackers on lightly greased or parchment-lined baking sheets. Bake 10
minutes, then turn crackers over and bake an additional 3-4 minutes,
or until light golden and crisp. Cool crackers on a wire rack. Store
in airtight tins.
Per 2 Crackers: Calories: 60, Protein: 1 g, Carbohydrate: 8 g, Fat: 2
g, Saturated Fat: 1 g, Sodium: 36 mg, No Cholesterol, No Fiber.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
Yield: 4 dozen
Source from luhu.jp
Tags
: breads