Cracker Recipes with variations. These are good, I haven't tried the rye yet .

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Wheat Crackers with variations

 

1/4 cup butter

1 cup Whole Wheat or Graham Flour

1/4 tsp salt

2-4 tsp sesame, caraway or other seeds if desired

3-4 TBSP cold water

 

Cut butter into flour, salt and seeds using pastry

blender or lowest

speed of mixer until particles are coarse. Sprinkle

water over mixture,

while stirring with fork, until dough is just moist

enough to hold

together. Form into a square. Flatten to 1/2 inch

thickness. Roll out

on floured pastry cloth to 14x12 inch rectangle. Cut

into 2 inch

squares. Place on ungreased cookie sheet. Bake at 425

for 9-12 minutes

or until lightly browned

 

VARIATIONS:

 

CHEESE STICKS: Add 1 cup shredded Cheddar or Colby

cheese to flour

before cutting in the butter. Cut rolled out dough

into 4x1 inch sticks.

 

NACHOS: Prepare dough for Wheat or Rye Crackers.

Divide into thirds.

Roll out to 8-inch circles. Prick and bake.

To serve, combine 2 cups shredded Cheddar or Monterey

Jack cheese, 1/2

cup finely chopped onion, 1/4 cup sour cream or salad

dressing and 1 tsp

chili powder. Spread 1/3 on each round. Bake at 350

degrees for 5-10

minutes or until cheese melts. Serve immediately.

 

RYE CRACKERS: Substitute Medium Rye Flour for the

Whole Wheat in any of

the above recipes. Remember with Dark Rye, use half

unbleached white

flour for the best results.

 

These crackers are great and can be used for those

sensitive to wheat as

other flours can be substituted!

 

www.MountainTopsMilling.com

 

 

 

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