Yield: 90 servings
Measure | Ingredient |
---|---|
1 cup | All-purpose flour |
1 cup | Whole wheat flour |
¾ cup | Rolled oats (oatmeal), |
\N \N | Regular or quick cooking |
\N \N | (not instant) |
1 teaspoon | Salt |
1 teaspoon | Baking soda |
½ teaspoon | Black pepper |
½ cup | Sour cream |
¼ cup | Plus 2 Tablespoons water |
¼ cup | Molasses, light or dark |
\N \N | Salt for the tops |
"The surprising combination of molasses, sour cream, and oats produces an intriguing blend of flavors in these hard crackers. Serve them in place of graham crackers. 350~F. 20 to 25 minutes Preheat the oven to 350~F.
Stir together the flours, oats, salt, baking soda, and pepper in the food processor or in a large bowl. Mix well.
In a separate bowl, combine the sour cream, water, and molasses. Mix well. Add to the dry ingredients and blend to form a dough that will hold together in a cohesive ball. The dough will be very sticky.
Divide into 2 equal portions for rolling. On a well-floured surface or pastry cloth, roll out to approximately ¼ inch thick. Sprinkle lightly and evenly with salt and gently roll over the top with the rolling pin to press the salt in.
With a sharp knife, cut the dough into 2-inch squares and place them on a lightly greased or parchment-lined baking sheet. Prick each square 2 or 3 times with the tines of a fork.
Bake for 20 to 25 minutes, or until the edges have turned golden brown. Yield: 80-90.