Graham crackers or digestive biscuits
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | (4 cups) whole wheat flour |
| 250 | grams | (1 cup) butter |
| 250 | grams | (1 cup) dark brown sugar |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Cream of tartar |
| 1 | Lightly beaten egg | |
| 125 | millilitres | (1/2 cup) hot water |
Directions
Cut butter into flour until mixture is like coarse meal. Add all other ingredients, but only enough water to make dough into pastry consistency. Roll out on a floured surface till very thin (about 3 mm [⅛"] to 6 mm [¼"] thick). Cut into small squares, depending on what size you prefer. Bake on *unoiled* baking sheets until golden brown, about 15 minutes. Cool on rack.
Yield: 2 dozen. These crackers are very popular in the US for babies, but I have never seen them in the UK. They are delicious spread with cream cheese and apricot preserves--or strawberry, or red currant jelly, etc.