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Persian Crackers

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  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Water 2⁄3 Cup (10.67 tbs)
  Blanched almonds 1 Cup (16 tbs), ground
  Whole wheat flour 1 1⁄2 Cup (24 tbs)
  Quick-cooking rolled oats 1 1⁄2 Cup (24 tbs)
  Salt 1 Teaspoon
  Unblanched chopped almonds 1⁄2 Cup (8 tbs)
  Sesame seeds 1⁄4 Cup (4 tbs)

1. Combine brown sugar, oil and water in a large bowl with a wooden spoon. Stir in ground almonds, then the whole wheat flour, oats and salt until well blended and smooth.
2. Turn out onto a lightly floured pastry cloth or board; knead 5 minutes, adding only enough extra flour to keep dough from sticking.
3. Roll out to an 18 x 16-inch rectangle; sprinkle chopped almonds and sesame seeds over dough; roll into dough lightly; cut into 2-inch squares. Place on cookie sheets.
4. Bake in moderate oven (350°) 10 minutes, or until cookies are golden; remove to wire racks with a spatula; cool completely. Store in containers with tight-fitting lids.

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Persian Crackers Recipe