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Barley and Oat Crackers Recipe
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To make 70 Barley and Oat Crackers you will need
Ingredients
| 1 1/2 | cups | Rolled oats (oatmeal) | | 1 1/2 | cups | Barley flour (if | | | Unavailable, use all- | | | Purpose flour) | | 1/2 | teaspoons | Salt | | 1/8 | teaspoons | Baking soda | | 1/3 | cups | Vegetable shortening | | 1 | tablespoon | Honey | | 1/2 | cups | Warm water |
Instructions
"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 cold, freshly
squeezed orange juice for a quick and nutritious breakfast. 350~F. 15 to 20
minutes Preheat the oven to 350~F.
Grind the oats in a blender or food processor to a fairly fine consistency
(about 25 pulses with the food processor). In a large bowl or in the food
processor, mix the oats with the flour, salt, and baking soda. Cut in the
shortening until the mixture resembles coarse meal.
In a small bowl, dissolve the honey in the warm water and slowly blend this
sweetened water into the flour mixture until the dough will hold together
in a cohesive ball.
Divide the dough into 2 equal portions for rolling. On a floured surface or
pastry cloth, roll thin, 1/8 inch. Cut out 2-inch crackers with a cookie
cutter, juice can, or knife and arrange on a lightly greased or
parchment-lined baking sheet.
With the tines of a fork, prick each cracker 2 or 3 times. Bake for 10
minutes. Turn the crackers over and bake another 5 to 10 minutes, or until
very lightly browned. The flavor of these crackers is best if they are not
allowed to become more than pale brown.
Cool the crackers on a rack. Yield: 60-70.
Enjoy your Barley and Oat Crackers
How much is in a cup?
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Sun 27 Apr 2008
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