Molasses oat crackers
90 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| 1 | cup | Whole wheat flour |
| ¾ | cup | Rolled oats (oatmeal), |
| Regular or quick cooking | ||
| (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 |
| Salt for the tops | ||
Directions
"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.