Orange-wine wafers
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Orange-wine wafers
  Crackers  
Last updated 6/12/2012 12:45:48 AM. Recipe ID 5773. Report a problem with this recipe.
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      Title: Orange-wine wafers
 Categories: Crackers
      Yield: 50 Servings
 
  2 1/2 tb Orange zest (2 large
           Oranges)
      2 c  Pastry or all-purpose flour
    1/2 ts Salt
      1 ts Baking powder
      2 tb (1/4 stick) butter or
           Margarine, softened
    1/2 c  White wine
 
  "A perfectly simple cracker delicately flavored with orange zest and
  wine, this is an ideal match for a glass of white wine. We prefer to
  use Chardonnay, but any dry white wine that you may have already
  opened will work well. 350~F. 15 to 20 minutes Preheat the oven to
  350~F.
  
  To prepare the zest, lightly grate the outer peel of the oranges
  against the fine grate of a cheese grater. Use only the colored part
  of the rind; the underlying white portion is bitter.
  
  In a large bowl or in the food processor, combine the flour, orange
  zest, salt, and baking powder. Cut in the butter until the mixture
  resembles coarse meal. While stirring, add the wine in a slow stream
  and blend to form a dough that will hold together in a cohesive ball.
  
  On a floured surface or pastry cloth, roll out to a rectangle
  approximately 1/4 inch thick and position so the long edge runs
  horizontally in front of you. Fold the left third of the dough over
  the center third. Likewise, fold the right third over the center. The
  dough is now in 3 layers with the seam running vertically. Give the
  dough a quarter turn so the seam now runs horizontally. Roll out the
  dough again to a rectangle about 1/4 inch thick. Fold and turn the
  dough again as in the first step. You are now ready for the final
  rolling.
  
  Roll the dough out somewhat thinner this time, about 1/8 inch thick.
  With a sharp knife, cut in to 2-inch squares or shapes as desired and
  place each one on an ungreased baking sheet.
  
  Prick each cracker all the way through 2 or 3 times with the tines of
  a fork. Bake for 15 to 20 minutes, until lightly browned. Remove to a
  rack to cool. Yield: 40-50.
 




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Recipe ID 5773 (Apr 03, 2005)

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