Barley-oat crackers
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Barley-oat crackers
  Crackers  
Last updated 6/12/2012 1:07:13 AM. Recipe ID 33077. Report a problem with this recipe.
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      Title: Barley-oat crackers
 Categories: Crackers
      Yield: 70 Servings
 
  1 1/2 c  Rolled oats (oatmeal)
  1 1/2 c  Barley flour (if
           Unavailable, use all-
           Purpose flour)
    1/2 ts Salt
    1/8 ts Baking soda
    1/3 c  Vegetable shortening
      1 tb Honey
    1/2 c  Warm water
 
  "Barley flour gives these crackers lightness, and the oats provide a
  sweet, nutty flavor. For those cracker-lovers who are allergic to
  wheat, oats and barley are a blessing. Try these crackers with a
  glass of cold, freshly squeezed orange juice for a quick and
  nutritious breakfast. 350~F. 15 to 20 minutes Preheat the oven to
  350~F.
  
  Grind the oats in a blender or food processor to a fairly fine
  consistency (about 25 pulses with the food processor). In a large
  bowl or in the food processor, mix the oats with the flour, salt, and
  baking soda. Cut in the shortening until the mixture resembles coarse
  meal.
  
  In a small bowl, dissolve the honey in the warm water and slowly
  blend this sweetened water into the flour mixture until the dough
  will hold together in a cohesive ball.
  
  Divide the dough into 2 equal portions for rolling. On a floured
  surface or pastry cloth, roll thin, 1/8 inch. Cut out 2-inch crackers
  with a cookie cutter, juice can, or knife and arrange on a lightly
  greased or parchment-lined baking sheet.
  
  With the tines of a fork, prick each cracker 2 or 3 times. Bake for 10
  minutes. Turn the crackers over and bake another 5 to 10 minutes, or
  until very lightly browned. The flavor of these crackers is best if
  they are not allowed to become more than pale brown.
  
  Cool the crackers on a rack. Yield: 60-70.
  




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Recipe ID 33077 (Apr 03, 2005)

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