Ingredients
-
1/2
-
1/2
-
3
-
1/2
-
1/3
-
1
-
3
-
-
-
-
-
-
-
-
Directions
Poppy Seed Crackers, I love these with cream cheese and jalapeno pepper jely!, I cheated quite alot for this recipe, but I owe the end product to you regardless Instead of whole-wheat flour used buckwheat and instead of poppyseed used amaranth grits as those were the best subsitutins I could find (the snow forced me to join the pantry challenge for a few days) and used Olive oil instead of vegetable oil (you see, I still used a veggie oil and wheat flour :)) The end result wasn’t like a cracker really, but more like a pita skin Regardless it is absolutely delicious! with some butter cream or garlic spread I can’t imagine anything better
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Steps
|
1
Done
|
In a Medium Bowl Add Flours, Poppy Seeds and Cheese Together-Whisk. |
|
2
Done
|
Whisk Together Oil and Soy Sauce and Add to the Flour Mixture Along With Enough Ice Water to Form a Dough Ball. |
|
3
Done
|
Wrap and Chill For Around 30 Minutes. |
|
4
Done
|
on an Oiled Cookie Sheet Roll Out Dough to 0.125 Inch Thick and With a Sharp Knife Cut Into 2 Inch Squares. |
|
5
Done
|
Bake For 15-20 Minutes in a 325 Degree Oven. |
