Whole Wheat Wafers
|Whole wheat flour||1 1⁄2 Cup (24 tbs), sifted|
|Heavy sweet sour cream||1⁄2 Cup (8 tbs)|
|Cream/Yoghurt / milk / soy milk||1 Tablespoon|
Blend flour and salt.
Gradually work in liquid to make dough.
Toss onto lightly floured pastry board.
Knead 15-20 minutes.
Dough should be stiff.
Roll until tissue thin.
Cut into small strips, squares or diamonds.
Arrange on oiled cookie sheet.
Prick with fork.
Bake for 8-10 minutes, until light brown, at 350Â° F.
vakiations Use part whole wheat, part whole-rye flour.
Add celery seeds, cumin seeds, caraway seeds, dill seeds or sesame seeds to dough to vary flavor.
With addition of seeds, however, dough cannot be rolled as thin.
If home grinding mill is available, grind seeds along with flour.
If slightly sweetened wafer is desired, add 2 tablespoons honey.
Tops of wafers may be brushed with egg yolk diluted with a little milk or water before baking.