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Thin and Crispy Spelt Crackers
From Champaign, OH
<p>These are delicious little crackers that lend well to spelt’s nutty tones. They are great with cheese, dips, or even alone. The thinner you roll them, the crispier they will be. You don’t have to use a food processor as the recipe calls for – I don’t have one… I just use a pastry cutter, but a fork or two butter knives work just as well :)</p>Source: Jim Long's book Easy Homemade Crackers Using Herbs, page 33 (originally using wheat flour) (Entered by Lee Ruff)
Serves: The original recipe says 90 crackers, but it really varies with how you cut and roll them... I always get more than that
Step by Step Instructions
- Preheat the oven to 325 degrees F.
- Combine flours, sugar and salt in food processor.
- Add butter and pulse blend.
- Add the milk a bit at a time, only until the ingredients form a ball of dough.
- Divide the dough into 2 pieces and roll each on a floured surface to about 1/8 inch thick, or less.
- Sprinkle the tops with salt, press down slightly with your hand to push the salt into the tops, then cut into bite sized pieces.
- Place on an ungreased baking sheet, prick with a fork several times, and bake 20-25 minutes or until lightly browned.
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