Wheat Squares
Ingredients
- 1 C. flour, plus more for work surface
- 1 C. whole wheat
- 2 Tbs. toasted wheat germ
- 2 tsp. salt
- 2 Tbs. unsalted butter, cut into pieces
- 1 Tbs. honey
- 3/4 C. milk
- 1 egg white, lightly beaten
- coarse salt for sprinkling
Directions
Preheat oven to 325 degrees. In bowl of a food processor fitted with metal blade, combine the flours, wheat germ and 2 tsp. salt. Pulse several times to combine. Add the butter; pulse until mixture resembles coarse meal. With machine running, gradually add honey and milk through the feed tube, and process just until dough combines together. Do not over process, or crackers will not be tender. Turn out dough onto a lightly floured work surface, and divide into four equal parts. Roll out each part into a 9 1/2 X 10 1/2 inch sheet, about 1/8 inch thick. Transfer to baking sheets. Using a sharp paring knife, score into squares, each about 1 1/2 inches. Using a fork, pierce each square three times, each under the other. Brush egg whites over dough squares, and sprinkle with coarse salt. Place in oven and bake until crackers are firm, about 20 minutes, rating baking sheets halfway through. Turn with a spatula; continue baking until crackers are light brown and firm to the touch 6 to 8 minutes more. Transfer to a wire rack to cool completely. Crack can be stored in airtight container at room temperature up to 10 days.
Rebecca
the country girl
