November 16, 2016
We have two recipes for you to try, both of which are nice and toothsome and don't taste like rice crackers!!
I have a slight preference for the cream crackers, but they are both good. For reasons that escape me, the plain crackers really do need to be treated like biscotti and cooked twice to get them crisp. The cream crackers go adequately crunchy with just one cooking, though some people might prefer to give them another burst as well.
- Prep: 10 mins
- Cook: 20 mins
1Blend flours, salt, sugar and soda briefly in food processor if you have one, or mix by hand if you don't.
2Add butter and process in food processor to a fine crumb, or rub in well if operating by hand.
3Add sour cream and process or mix to a soft dough. If needed, add 2 to 3 tsp water to get required texture.
4Mix well and roll out on a 'floured' surface to about 2-3mm thickness (the thinner you roll them the crunchier they tend to go)
5Cut to shape and bake at 200C for 15 to 20 minutes until golden brown. Cool, then store in an airtight container.