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Homemade crackers whole grain


homemade crackers whole grain

Roll the dough between two pieces of plastic wrap to 1/8-inch thick.
Process for 10 minutes, then remove and set aside to cool.
Use a fish cutter to cut out the shapes.
Serve the orange marmalade with Hand-Rolled Whole-Grain Crackers.I had a mom write in and ask me if I really made my own crackers even with having small kids running around.The dough seemed much too sticky to roll out (I live in a very humid place so I rolled them into balls, dipped them in large-crystal raw sugar, and pressed them thin and flat with the bottom of a glass instead.About 1/8 of an inch is a good thickness.Also, you can make a big batch of dough and keep it in your fridge. Making these crackers with your kids meet all of these goals! We love making meals and snacks that are kids can help us with in the kitchen.Cut into any shape using a rolling crinkle cutter, and then transfer to the prepared baking sheet, placing the crackers 1-inch apart. The thinner you roll it, the thinner and crispier the crackers.Cut out shapes and place on a baking sheet.



Store in an airtight container for up to 1 week.
Line a large baking sheet with parchment paper or a silicone baking mat.
Watch how to make this recipe.
When you want more crackers, just pull it out and let it warm to room temperature, roll it and follow the remainder of the recipe.
Combine the ingredients until it forms a course sand-like dough.Pierce the cracker dough with a fork so they don't puff.Special equipment: 4 hot half-pint canning leaders the strategies for taking charge pdf jars, canning equipment, a rolling crinkle cutter. Minutes I tell you!Add water, one tablespoon at a time, until the dough forms into a ball.


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