Crispy Whole Wheat Crackers
Wednesday, January 13th, 2010Crispy Whole Wheat Crackers
- 7/8 Cup Wheat Flour
- 1 tsp. Chicken Bouillon
- 1/4 tsp. Ginger
- 1/2 Cup Water
- 1/3 Cup Sesame Seeds
- 1 tsp. Soy Sauce
Mix all together, adding more flour, if necessary, to keep the dough from being sticky. Stir only until dough holds together. Place dough on a baking sheet coated with cooking spray (one without sides works best). Roll dough out 1/8 inch thick. Sprinkle with salt or vegetable powder, if desired. Score with a sharp knife or pizza cutter into 1 or 2 inch rectangles, and bake at 350 degrees until lightly browned, about 15 minutes. If the edges brown too fast, take outer crackers off and continue baking. Note: For soup crackers, score in 1 inch squares and break apart when cool. Makes 1 medium tray.
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