1 kg (4 cups) whole wheat flour
250 g (1 cup) butter
250 g (1 cup) dark brown sugar
1 ts Baking soda
1 ts Cream of tartar
1 Lightly beaten egg
125 ml (1/2 cup) hot water
Cut butter into flour until mixture is like coarse meal. Add all other
ingredients, but only enough water to make dough into pastry consistency.
Roll out on a floured surface till very thin (about 3 mm [1/8″] to 6 mm
[1/4″] thick). Cut into small squares, depending on what size you prefer.
Bake on *unoiled* baking sheets until golden brown, about 15 minutes. Cool
on rack.
Yield: 2 dozen. These crackers are very popular in the US for babies, but I
have never seen them in the UK. They are delicious spread with cream cheese
and apricot preserves–or strawberry, or red currant jelly, etc.
From
Yields
6 Servings