Molasses oat crackers

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.

Similar recipes