Vegetable-flecked semolina crackers are a type of cracker that is made with semolina flour and has vegetables added to it. The vegetables can be anything from carrots to peppers and add a healthy dose of vitamins and minerals to the crackers. These crackers are a great snack for kids and adults alike and can be enjoyed with a variety of dips or spreads.
2/3 cu unbleached flour2/3 cu semolina flourPreheat the oven to 250F.
Line a baking sheet with waxed paper.
Spread the carrot over the paper; top with the onion.
Bake for about30 minutes to dry out the vegetables.
Cool on the baking sheet on awire rack.
Reduce oven temperature to 350F.
In a large bowl, combinethe dried carrots and onion with the mushrooms, tomatoes, and basil.
Add the unbleached and semolina flours, the cheese, baking powder, andsalt; mix well with a fork.
Make a well in the center.
Add the waterand oil.
Mix with a wooden spoon until the dough begins o gather.
(If the dough is slightly dry add another tablespoon of water.
) Kneadwith hands into a ball.
Roll the dough between the palms of handsinto a thick rope.
Wrap in waxed paper and chill for 15 minutes.
After the dough has chilled, cut it into 12 equal pieces.
Workingwith one piece at a time (keep the remaining dough covered), shapeinto a ball.
Place the ball of dough between two pieces of lightly-floured waxed paper and roll out to a 4 to 5 inch circle.
Remove thewaxed paper and place the circle on a large baking sheet.
Repeat withthe rest of the dough.
The crackers can touch as they do not spreadduring baking.
Bake for 15 minutes at 350F, or until lightly goldenbut not brown.
Cool on wire racks.
Store in an airtight container.
These big, thin, golden wafers are streaked with vegetable pieces.
Makes 12 crackers.
Ingredients
Directions
2/3 cu unbleached flour2/3 cu semolina flourPreheat the oven to 250F.
Line a baking sheet with waxed paper.
Spread the carrot over the paper; top with the onion.
Bake for about30 minutes to dry out the vegetables.
Cool on the baking sheet on awire rack.
Reduce oven temperature to 350F.
In a large bowl, combinethe dried carrots and onion with the mushrooms, tomatoes, and basil.
Add the unbleached and semolina flours, the cheese, baking powder, andsalt; mix well with a fork.
Make a well in the center.
Add the waterand oil.
Mix with a wooden spoon until the dough begins o gather.
(If the dough is slightly dry add another tablespoon of water.
) Kneadwith hands into a ball.
Roll the dough between the palms of handsinto a thick rope.
Wrap in waxed paper and chill for 15 minutes.
After the dough has chilled, cut it into 12 equal pieces.
Workingwith one piece at a time (keep the remaining dough covered), shapeinto a ball.
Place the ball of dough between two pieces of lightly-floured waxed paper and roll out to a 4 to 5 inch circle.
Remove thewaxed paper and place the circle on a large baking sheet.
Repeat withthe rest of the dough.
The crackers can touch as they do not spreadduring baking.
Bake for 15 minutes at 350F, or until lightly goldenbut not brown.
Cool on wire racks.
Store in an airtight container.
These big, thin, golden wafers are streaked with vegetable pieces.
Makes 12 crackers.
