Yield: 6 Servings
|¼ cup||Unsalted butter|
|½ teaspoon||Baking soda|
|2 cups||All-purpose flour|
|3 tablespoons||Chopped fresh chives; or more|
Preheat oven to 425F degrees.
Place water, salt, and butter in a medium saucepan and bring to a boil.
Meanwhile, toss baking soda and flour together. When water is boiling, add flour all at once, stimng constantly with a wooden spoon. Continue to stir over low heat for another minute, until the mixture is well combined and has formed a ball.
Pull off walnut-size pieces of dough and quickly roll each into a ball.
Flatten slightly and sprinkle with chives. Place on an ungreased cookie sheet and press with heel of the hand until very thin. Prick with a fork in several places. Continue until all dough is used.
Bake for 15 minutes or until browned and crisp. Allow to cool slightly on a rack. Makes approximately 48 wafers SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040) Notes: Lee's Intro: These wafers tend to toughen up if allowed to sit around too long so they are best eaten shortly after baking.
Recipe by: Lee Bailey's Soup Meals: Warm-Weather Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 12, 1998