Food recipes
Barley Oat Crackers Recipe
Barley Oat Crackers Recipe Ingredients: oats wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking soda shortening, vegetable, household, composite honey water, bottled, generic Directions:...
Barley Oat Crackers Recipe
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
shortening, vegetable, household, composite
honey
water, bottled, generic
Directions:
"Barley flour gives these crackers lightness, and the oats provide a sweet, nutty flavor.
For those cracker-lovers who are allergic to wheat, oats and barley are a blessing.
Try these crackers with a glass of cool, freshly squeezed orange juice for a quick and nutritious breakfast.
350 F. 15 to 20 min Preheat the oven to 350 F.
Grind the oats in a blender or possibly food processor to a fairly fine consistency
(about 25 pulses with the food processor).
In a large bowl or possibly in the food processor, mix the oats with the flour, salt, and baking soda.
Cut in the shortening till the mix resembles coarse meal.
In a small bowl, dissolve the honey in the hot water and slowly blend this sweetened water into the flour mix till the dough will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling.
On a floured surface or possibly pastry cloth, roll thin, 1/8 inch.
Cut out 2-inch crackers with a cookie cutter, juice can, or possibly knife and arrange on a lightly greased or possibly parchment-lined baking sheet.
With the tines of a fork, prick each cracker 2 or possibly 3 times.
Bake for 10 min.
Turn the crackers over and bake another 5 - 10 min, or possibly till very lightly browned.
The flavor of these crackers is best if they are not allowed to become more than pale brown.
Cold the crackers on a rack.
Yield: 60-70.
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
shortening, vegetable, household, composite
honey
water, bottled, generic
Directions:
"Barley flour gives these crackers lightness, and the oats provide a sweet, nutty flavor.
For those cracker-lovers who are allergic to wheat, oats and barley are a blessing.
Try these crackers with a glass of cool, freshly squeezed orange juice for a quick and nutritious breakfast.
350 F. 15 to 20 min Preheat the oven to 350 F.
Grind the oats in a blender or possibly food processor to a fairly fine consistency
(about 25 pulses with the food processor).
In a large bowl or possibly in the food processor, mix the oats with the flour, salt, and baking soda.
Cut in the shortening till the mix resembles coarse meal.
In a small bowl, dissolve the honey in the hot water and slowly blend this sweetened water into the flour mix till the dough will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling.
On a floured surface or possibly pastry cloth, roll thin, 1/8 inch.
Cut out 2-inch crackers with a cookie cutter, juice can, or possibly knife and arrange on a lightly greased or possibly parchment-lined baking sheet.
With the tines of a fork, prick each cracker 2 or possibly 3 times.
Bake for 10 min.
Turn the crackers over and bake another 5 - 10 min, or possibly till very lightly browned.
The flavor of these crackers is best if they are not allowed to become more than pale brown.
Cold the crackers on a rack.
Yield: 60-70.