Crispy Whole Wheat Crackers

January 25, 2010

Crispy Whole Wheat Crackers

7/8 Cup Wheat Flour
Tsp. Chicken-Flavored 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 degree 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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