Mondays I try to share a little something on cooking with food storage! Today is not an exception!
Previously I've posted on how to make homemade wheat-thin-type crackers . Today I wanted to share a variation using dehydrated butter that makes a really light crisp buttery cracker. They're like a buttery whole grain version of a club cracker. This is a follow up after our cracker class last week. Those who are local can look at the Upcoming Classes for more detail on what's coming around the corner! I'm so excited!Chef Tess' Wheat Butter Club Crackers
3 cups Whole Wheat Pastry Flour
1/2 cup White Corn Flour
1 cup Powdered Butter (or 1 1/4 cup real butter softened)
1 tsp salt
1 tsp baking powder
1 1/4 cup water
Directions: Combine the dry ingredients well in a medium sized bowl. If you use real butter, work it into the dry ingredient mixture as you would for biscuits or pie crust. Preheat oven to 375 degrees. Lightly oil a baking stone or large sheet pan. Roll crackers according to the directions in the tutorial for homemade wheat-thin-type crackers. Lightly mist with water and sprinkle with spices. You can also mix a few tablespoons of 6 Grain Rolled Cereal into the dough before rolling it. I love how those whole grains make the crackers taste and add some hearty flavor.
Another favorite thing to do...sprinkle the dough a light mist of water and then top with Whole Brown Flax Seeds. Lightly roll with a rolling pin into the dough and then cut as you would for the crackers.
White Sesame Seeds are also perfect for these little crisp wafers along with some natural sea salt.Isn't that just beautiful?! You can make your own crackers too! I look forward to hearing your adventures in the kitchen.
There you go.
Always My Very Best,
Your Friend Chef Tess