Yield: 60 Servings
| Measure | Ingredient |
|---|---|
| 1¾ cup | All-purpose flour |
| 1 cup | Whole wheat flour |
| 2 tablespoons | Sugar |
| ¾ teaspoon | Salt |
| ¼ teaspoon | Black pepper |
| ½ teaspoon | Baking soda |
| ½ cup | Unsalted butter |
| 1 cup | Low-fat sour cream |
| Coarse salt; for topping |
Preheat oven to 400 degrees.
Sift together the flours, sugar, salt, pepper, and baking soda. cut in the butter with a pastry blender or 2 knives. Beat in the sour cream.
Roll out dough until paper-thin on a floured surface. Cut into saltine-size (2-inch) squares and place on 2 ungreased cookie sheets. Sprinkle each with salt.
Bake for approximately 7 minutes and then turn off heat. Allow to crisp as the oven cools. Makes about 60 wafers SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040) Notes: Lee's Intro: These crisp little squares were inspired by Nathalie Dupree's "Brittlebread. "
Kitpath 98Jan
Recipe by: Lee Bailey's Soup Meals: Cold-Weather Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 12, 1998