Daisy Lane Bakery Thin Wheat Crackers
If you haven’t tried @Palouse_Brand stone ground flours (or some of their other products), yet, be sure to check them out at https://www.palousebrand.com/ And, for 10% off your purchase price, you can USE THIS Daisy Lane Bakery CODE: “DLBSAVE10”
RECIPE
Servings 4 servings | Prep Time 15 min| Total Time 1 hr
INGREDIENTS
150 g Palouse Brand [Stone Ground] Multi Purpose Flour, 100% Soft White Wheat Flour
30 g all-purpose flour
1 T white granulated sugar (You can use less sugar if you prefer)
1/2 tsp fine pink himalayan salt
24 g unsalted butter, softened
1/3 cup water
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1/2+ tsp. Maldon Salt for sprinkling on top of the crackers before baking
DIRECTIONS
Preheat the Oven to 400˚F
Combine the flours, salt, and sugar; whisk together.
Measure out the unsalted butter and rubbing your finger tips together combine with the flour mixture until fully integrated and no butter pieces are visible.
Measure, then add the water to the butter-flour mixture and form a dough ball.
Place the dough ball on a parchment paper lined cookie sheet and begin to flatter with your hands; place a second sheet of parchment paper on top of the cracker dough slab and, using a rolling pin, roll the dough until it is nearly paper thin.
Using a pizza cutter, cut the dough into small evenly shaped cracker size pieces.
Separate the cracker pieces and distribute on the parchment paper so as to bake evenly.
Lightly salt the tops of the crackers before placing them in the oven.
Bake for 6-8 minutes until lightly golden brown and crisp; you may have to remove some of them before others.
Remove from the oven to cool.
Eat immediately or store in an airtight container.
