Zelnicky Food

ZELNIKY

Steps:

• Preheat oven to 425°F Grease two cookie sheets, and set aside.
• Combine the flour and white pepper in a food processor.
• Add shortening and pulse until coarse crumbs. Add sauerkraut and pulse until it comes together in a ball.
• Transfer to a floured surface.
• Now, you can either pinch off tablespoon size bits and flatten with the bottom of a glass, or, flatten just so much and transfer to a greased cookie sheet, and flatten more there. When it is in the cookie sheet, you can pre-mark with a cookie cutter (shortbread cutter)the shapes you desire.
• Bake for 10 minutes at 425F, then reduce to 350F and bake for another 10 - 15 minutes, or until golden brown and crispy.
• Let cool, then store in an air-tight container.

ZELNICKY

Steps:

• Put sauerkraut and its liquid in a large mixing bowl.
• Add the shortening and blend well.
• Add the flour, mixing carefully with your fingers.
• Gather into a ball.
• Lightly flour a pastry board and roll out the dough until it is 1/8-inch thick.
• Cut into 2- x 4-inch strips with a sharp knife.
• Add caraway seeds if desired.
• Place the strips on an ungreased cookie sheet and bake in preheated oven until lightly brown.
• If the zelnicky get too brown they become bitter.
• Remove immediately to a rack and cool.
• Serve as snack with beer and cheese or with soup.
• OVEN TIPS: If using cushioned baking sheets (double sheets), bake at 375F degrees.
• If using regular baking sheets, bake at 350F degrees.

ZELNIKY

Steps:

• Preheat the oven to 425 degrees. Grease two baking sheets and set aside. Combine the flour and white pepper in a food processor, add the shortening, and pulse until the mixture resembles coarse crumbs. Add the sauerkraut and pulse until the dough starts to form a ball.
• Transfer the dough to a floured surface. Pinch off tablespoon-sized pieces of dough, roll each piece into a ball, and place about 2 inches apart on the prepared baking sheets. Flatten the balls with the bottom of a drinking glass to about a 1/4-inch thickness.
• Bake for 10 minutes, then reduce the oven temperature to 350 degrees and bake for 10 to 15 minutes more, or until the crackers are golden brown and crisp. Let cool, then store in an airtight container.