365Caws is now in its 14th year of publication, and was originally intended to end after 365 days. It has sometimes been difficult for me to find new material, particularly during the winter months, but now as I enter my own twilight years, I cannot guarantee that I will be able to provide daily posts. It is my hope that along the way I may have inspired someone to a greater curiosity about the natural world. If so, I can rest, content in the knowledge that my work here has been done.
Sunday, November 3, 2013
Birdseed Isn't Just For Birds
Day 32: Put away the Cheez-its, Wheat Thins and Ry-Krisp and join me for some birdseed! Millet crackers are delicious, especially when slathered with real butter. It's been a while since I made crackers, and home-baked can't be beat.
The recipe for these nutty delights comes from Linda Foust and Tony Husch's cookbook, "Crackers!" It is out of print, but can occasionally be found through Amazon or your local used book dealer.
You will need
1/4 cup whole millet
1/2 cup millet flour
2 cups all-purpose flour
1/2 tsp. salt
1/3 cup vegetable shortening
5/8 cup (1/2 cup plus 2 Tbsp.) milk
1 Tbsp. honey
Preheat the oven to 350°.
Stir together the millet, flours and salt in a large bowl. Cut in the shortening until the mixture resembles coarse meal. Warm the milk and honey in a small saucepan and add it to the flour mixture, blending to form a dough which holds together in a ball. If necessary, you may add a little more milk.
Divide the dough into two portions and roll out on a floured surface. You want it to be thin (no more than 1/8 inch, or approximately as thick as the diameter of a millet grain). Cut out circles with a cookie cutter and place on a parchment-lined baking sheet. Prick each cracker three times with a fork.
Bake for 10 minutes, then turn crackers over and bake for an additional 8-12 minutes or until medium brown. Serve with butter and enjoy!
Labels:
baking,
crackers,
food,
millet,
millet flour
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment