5 February 2008
If you like wheat thins…
If you like wheat thins ™, you’ll probably like these crackers. Z-boy and Jonski Papa enjoyed them, as did a next door neighbor boy. They were sweeter than I had hoped for – I guess I was aiming for the wheat weaver taste rather than wheat thins. But anyway, I’ll probably make them again some time, with a little tinkering.
Original recipe on the Wyoming Cowgirl web site.
WHOLE WHEAT CRACKERS
makes about 60
3 cups whole wheat flour
2 cups rolled oats
1-1/2 teaspoons salt
1/2 cup shortening
1/4 cup butter
1/2 cup honey or sugar
About 1-1/2 cups milk
Stir together flour, oats, and salt; set aside.
Beat the shortening, butter and honey/sugar until golden and fluffy.
Stir in flour concoction, alternating with the milk. [I did not quite use the full amount of milk] Your dough still will be soft and fairly sticky, but go on ahead and turn it onto a floured countertop and knead lightly.
Divide in fourths and refrigerate (or not) for a spell (chilled dough just works easier). [I did not]
Roll out each piece to 1/8-inch thick and cut into 1-3-inch round crackers. Poke all over with a fork, slap onto an ungreased cookie sheet, and bake in a 350-degree oven for about 20-25 minutes (or until golden brown).
Notes: I searched the cupboards high and low looking for honey, and turned out a tiny little glass jar that came in some high-end gift basket, plus two honey packets from a fast food joint (real honey, not the fake stuff they serve at KFC). So I had to use sugar for about half the sweetener.
I made a half batch, since I wasn’t sure if we would like them. I used a small biscuit cutter to cut out the crackers (about 2 1/2″ diameter), and ended up with about 4 dozen crackers. They were kind of tough (due to the sugar? too much handling of the dough?) so I might knead them less vigorously next time, and cook a shorter amount of time (wyoming cowgirl said “just a smidgen less” so I stopped at 20 minutes, but perhaps she cooks even less than what she recommends in her recipe). Square crackers would be even quicker to prepare, and would require less dough-handling, so that might be something else to try.
[Aside to the other TJ in town who sometimes reads my blog: I often find myself spontaneous reciting your cracker poem that was published in Babybug. Like just now, as I typed square crackers. Will I recite it to my grandchildren some day? I wouldn’t be surprised!]