Grandma S Onion and Poppy Seed Soda Crackers Recipe
Ingredients
| Whole wheat pastry flour | 3 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs), chilled | |
| Onion | 1/2 Cup (16 tbs), minced | |
| Poppy seed | 1/2 Cup (16 tbs) | |
| Baking soda | 1 Tablespoon | |
| Water | 1/4 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Cream of tartar | 2 Tablespoon | |
| Cold milk | 1/4 Cup (16 tbs) |
Directions
Cut butter into flour with a pastry blender until mixture resembles crumbs.
Add onion and poppy seed and mix well.
Dissolve baking soda in water.
Add soda mixture and remaining ingredients in order listed, stirring to form a dough.
Turn out onto lightly floured surface.
Preheat oven to 400°.
Knead well for about 10 minutes.
Roll out to 1/8-inch thick on a lightly floured surface with lightly floured rolling pin; cut with cookie cutters to desired shapes (or into squares or rectangles).
Place on well-greased baking sheets, prick with fork if desired, and bake 6 to 8 minutes or until lightly browned.
Remove from tins and let cool on wire racks.
Store in tightly covered tins.
Add onion and poppy seed and mix well.
Dissolve baking soda in water.
Add soda mixture and remaining ingredients in order listed, stirring to form a dough.
Turn out onto lightly floured surface.
Preheat oven to 400°.
Knead well for about 10 minutes.
Roll out to 1/8-inch thick on a lightly floured surface with lightly floured rolling pin; cut with cookie cutters to desired shapes (or into squares or rectangles).
Place on well-greased baking sheets, prick with fork if desired, and bake 6 to 8 minutes or until lightly browned.
Remove from tins and let cool on wire racks.
Store in tightly covered tins.
Chef
