If you try these PLEASE let me know what you think of them.
* Exported from MasterCook *
Zelniky (Sauerkraut Crackers)
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Biscuits/Crackers/Crisps Low Fat
Amount Measure Ingredient -- Preparation Method
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1 cup all-purpose flour -- unbleached, King
Arthur Flour, (4 1/4 oz)
1/2 cup whole wheat flour -- (2 oz), King Arthur
flour, premium or white
1/2 teaspoon ground black pepper
6 tablespoons unsalted butter -- cold, (3 oz)
1 teaspoon caraway seeds -- optional
1 cup packed sauerkraut -- drained, but not rinsed, (6 oz)
water -- as needed
Place the flours and pepper in the bowl of a food processor. With
the mixer running, drop the butter into the machine and pulse until
the mixture looks like coarse breadcrumbs. Add the sauerkraut and
caraway seeds, if using, and process until the dough comes
together. This will take up to a minute; let the machine run a bit
while you wait for a ball to form. If the mixture doesn't gather
itself, add water a Tablespoon at a time until it does.
You can refrigerate the dough if you like, to bake later. When you
are ready to bake, preheat the oven to 425F. Line two baking sheets
with parchment.
On a floured surface, roll the dough out to 1/4" thick. Cut into any
shape you like; we went with 1 x 2" rectangles. Transfer the
crackers to the prepared baking sheet, dock with a fork, and bake for
10 min; lower the heat to 350F and bake 10 - 15 min more, until an
even golden brown. Remove from the oven and cool on the pan for 5
min before transferring to a rack to finish cooling completely; the
crackers will crisp up as they cool. Store at room temp in an
airtight container.
Yield: 16 servings
Makes 5 1/2 doz
Weight Watchers PointsPlus: 2 points
Source:
"The Baking Sheet, King Arthur Flour Co"
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Per Serving (excluding unknown items): 83 Calories; 5g Fat (48.0%
calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber;
12mg Cholesterol; 98mg Sodium. Exchanges: 1/2 Grain(Starch); 0
Vegetable; 1 Fat.
NOTES : 1. Drain the sauerkraut before measuring. The juice would
be good for making rye bread (cut the salt in the recipe in half).
2. Process until the dough comes together.
3. Roll out the dough on a piece of parchment and cut into 1"
strips. Cut the crackers into crackers 2" tall and dock the dough.
4. Use the parchment to pull the whole thing onto the back of a baking sheet.