Rye crisps
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Rye crisps
  Rye    Crackers  
Last updated 6/12/2012 1:21:04 AM. Recipe ID 53092. Report a problem with this recipe.
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      Title: Rye crisps
 Categories: Crackers
      Yield: 40 Servings
  1 1/4 c  All-purpose flour
    2/3 c  Rye flour
      2 tb Cornmeal
    1/2 ts Salt
    3/4 ts Baking soda
    1/3 c  Loosely packed brown sugar
      1 tb Toasted caraway seeds,
           Coarsely ground in a food
           Mill or chopped by hand with
           A knife
  1 1/2 tb Powdered, unsweetened cocoa
      5 tb Plus 1 teaspoon (1/3 cup)
           Butter or margarine,
      1 tb Toasted whole caraway seeds
      2 tb Dark molasses
    1/2 c  Water
      1    Egg white, lightly beaten
           And diluted with 1 Tb water
           For glazing the tops
  "The cocoa gives a dark color and rich flavor to these unique rye
  crisps. They go well with soups. Try them slightly warmed with cold
  Vichyssoise. 350~F.      12 to 18 minutes Preheat the oven to 350~F.
  In the food processor or a large bowl, mix the flours, cornmeal, salt,
  baking soda, brown sugar, ground caraway seeds, and cocoa. Cut in the
  butter until the mixture resembles coarse meal.
  Add the whole caraway seeds and mix to distribute them evenly
  throughout the dough. Blend in the molasses and enough of the water
  to form a dough that will hold together in a cohesive ball.
  Wrap the dough in plastic wrap or wax paper and chill for at least 1/2
  Divide the dough into 2 equal portions for rolling. On a floured
  surface or pastry cloth, roll out to 1/8 inch. With a sharp knife,
  cut into 1-1/2 by 2-1/2-inch rectangles. Place them on a lightly
  greased or parchment-lined baking sheet.
  Prick each cracker 2 or 3 times with the tines of a fork. Brush the
  tops with the egg white mixture. Bake for 12 to 18 minutes. The edges
  should be slightly browned, and the center surfaces should be firm
  and resist pressure when touched with your finger.
  Cool on a rack. Yield: 35-40.
  VARIATION: Substitute anise seeds for the caraway seeds.

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Recipe ID 53092 (Apr 03, 2005)

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