Print Friendly Recipe
- Ken Anderson
- 4 cups (950 ml) flour (perferably whole wheat)
- 4 tsp (20 ml) salt
- Water (about 2 cups)
- Pre-heat oven to 375 degrees (200 C.).
- Mix the flour and salt together in a bowl.
- Add just enough water (less than two cups) so that the mixture will stick together, producing a dough that won t stick to hands, rolling pin or pan.
- Mix the dough by hand.
- Roll the dough out, shaping it roughly into a rectangle.
- Cut the dough into squares about 3 x 3 inches and inch thick.
- After cutting the squares, press a pattern of four rows of four holes into each square, using a nail or other such object.
- Do not punch through the dough.
- The appearance you want is similar to that of a modern saltine cracker.
- Turn each square over and do the same thing to the other side.
- Place the squares on an ungreased cookie sheet in the oven and bake for 30 minutes.
- Turn each piece over and bake for another 30 minutes.
- The crackers should be slightly brown on both sides.
- The fresh crackers are easily broken but as they dry, they harden and assume the consistentency of fired brick.
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