Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Whole wheat flour
1 1/2 ts Sugar
1/2 ts Salt
1 c Half-and-half or cream

Preheat the oven to 325~ F. In a large bowl or in the food processor,
combine the flour, sugar, and salt. Slowly add the half-and-half or
cream and blend to form a dough that will hold together in a cohesive
ball. Divide the dough into 2 equal portions for rolling. On a
floured surface or pastry cloth, roll thin, at most 1/8 inch. The
thinner these crackers are, the better. Cut out individual 2-inch
crackers with a cookie cutter, juice can, or sharp knife and arrange
on a lightly greased or parchement-lined baking sheet. With the tines
of a fork, prick each cracker 2 or 3 times. Bake for 20 to 25
minutes, or until lightly browned, turning over once during baking.
Cool the crackers on a rack until crisp. Yield: 45-50. VARIATIONS: To
vary the texture, substitute 1/2 cup rolled oats, rye, barley, or
wheat for an equal amount of flour.

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