1 c. flour
1/3 c. sugar
1/4 tsp. salt
2 Tbsp. butter or oil
2/3 c. milk
Kosher or sea salt for the tops, optional
Ranch, taco, sour cream and onion seasoning, optional
Yield: 6 doz. crackers
Place solar oven out with reflectors to "preheat" while making the dough.
Combine flours, sugar and salt in a large mixing bowl. If adding seasoning add 1-2 Tbsp. seasoning of choice to dry ingredients. Cut in butter until mixture resembles coarse crumbs. Slowly blend in milk (you might not use all of it), to form a soft ball.
Divide dough in half. Roll dough onto ungreased baking sheet about 1/8 inch thick; thinner crackers come out crispier and thicker crackers come out chewier. Prick the dough with a fork all over. Score into desired shape and size with pizza cutter. Sprinkle with Kosher salt or additional seasoning if desired.
Bake in solar oven with reflectors 250-280 degrees about 40 minutes-1 hour or 300 degrees for 30-40 minutes. Cool on wire rack.
(In conventional oven at 325 degrees for 20-25 minutes.)
They are so yummy the kids ate them as soon as they reached the cooling rack.
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