Wheat Crackers Food

WHOLE WHEAT CRACKERS

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. Put the flour, oat bran and salt in a bowl. Mix.
• 3. Pour in the olive oil and water.
• 4. Mix until just blended.
• 5. Divide dough into two pieces for thinner crackers or leave it in one piece for thicker crackers. We like the thin ones.
• 6. Roll the dough directly onto a cookie sheet. I use the Pampered Chef pizza roller and it works great to just roll the dough right into the sheet. But if you don't have one of those you can put the dough between two sheets of wax or parchment paper and roll out as thin as possible. Then transfer to an ungreased cookie sheet.
• 7. Mark squares out with a knife to score your crackers. If you don't do this step before you bake it, you will not get nice squares once it's baked. The crackers bake up pretty crisp and will just break into odd shapes and crumbs. There have been times I've forgotten to score it and it's still perfectly edible, it just looks more like almond bark jagged shapes than square or rectangle shaped crackers.
• 8. Prick each cracker with a fork a few times.
• 9. Sprinkle with salt.
• 10. Bake for 15 - 25 minutes in the oven, or until your crackers are crisp and light brown. Baking time might be different depending on how thin your crackers are.
• 11. When cool remove from baking sheet, and separate into individual crackers.

SESAME WHEAT CRACKERS

Steps:

• Preheat the oven to 375 F.
• Grease 2 baking sheets or cover with parchment paper.
• In a medium bowl, mix the flour, salt, and baking powder.
• Cut the butter into the flour mixture until the mixture resembles fine crumbs.
• Add the egg and 2 tablespoons of the milk.
• Mix to make a stiff dough, adding the remaining milk, 1 tablespoon at a time, if necessary.
• Gather the dough into a ball, flatten it slightly, and place on a lightly floured surface and roll the dough out to 1/8inch thickness.
• Using a 2-inch round cookie cutter, cut out circles from the dough; place on the prepared baking sheets, about 2 inches apart.
• Re-roll the trimmings and cut out more circles.
• Continue until the dough is used up.
• Brush the crackers with the beaten egg white, then sprinkle evenly with sesame seeds.
• Bake for 15 minutes or until light brown.
• Remove to a wire rack to cool.
• Makes about 72 crackers.
• The Great Holiday Baking Book.