Bailey's salt wafers
60 Servings
Ingredients
| Quantity | 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 | ||
Directions
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