Yield: 50 servings
|2½ cup||Whole wheat flour|
|1 cup||Half-and-half or cream|
Preheat the oven to 325~ F.
In a large bowl or in the food processor, combine the flour, sugar, and salt. Slowly add the half-and-half or cream and blend to form a dough that 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, at most ⅛ inch. The thinner these crackers are, the better. Cut out individual 2-inch crackers with a cookie cutter, juice can, or sharp knife and arrange on a lightly greased or parchement-lined baking sheet.
With the tines of a fork, prick each cracker 2 or 3 times. Bake for 20 to 25 minutes, or until lightly browned, turning over once during baking.
Cool the crackers on a rack until crisp. Yield: 45-50.
VARIATIONS: To vary the texture, substitute ½ cup rolled oats, rye, barley, or wheat for an equal amount of flour.