On Line Cookbook


Recipe Information
Ken Anderson

Serves/Makes:10 pieces

  • 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.