KITCHENAID KPFP850 - Manual (Page 38)

36
1 1 ⁄
2
cups rolled oats
1 cup (about 4 oz.)
sliced almonds
2 cups all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
1 1 ⁄
2
teaspoons salt
1 teaspoon baking soda
1 ⁄
4
cup shortening
1 ⁄
4
cup butter or margarine,
slightly softened
1 1 ⁄
4
cups buttermilk
1 egg, beaten
1 tablespoon water
2 teaspoons coarse salt, divided
1 ⁄
4
cup black sesame seeds*,
divided
1 ⁄
4
cup white sesame seeds*,
divided
* Other cracker toppings might
include garlic powder, onion
powder, sliced almonds, poppy
seeds, or sunflower seeds.
Position multipurpose blade in work bowl. Add oats and almonds. Pulse 3 to 4 times, about
5 seconds each time, or until finely ground. Add all-purpose and whole wheat flours, sugar,
salt, and baking soda. Process until mixed, 5 to 10 seconds. Add shortening and butter.
Pulse 4 to 5 times, about 2 seconds each time, or until crumbly. With processor running,
add buttermilk through small feed tube. Process until stiff dough forms, about 30 seconds,
scraping sides of bowl if necessary.
In small bowl, combine egg and water. Set aside.
Remove dough to lightly floured work surface. Form into a ball; divide into 4 portions.
Keep dough covered until ready to roll. Roll 1 portion into a 10 x 10-inch square. Place in
center of large lightly greased cookie sheet. Roll evenly into a 12 x 12-inch square. Brush
with egg mixture. Sprinkle with
1 ⁄
2
teaspoon coarse salt, 1 tablespoon black sesame seeds,
and 1 tablespoon white sesame seeds. Roll lightly with rolling pin. With pastry wheel, pizza
cutter, or sharp knife, score to form 36 squares, or other desired shape. Do not separate.
Repeat with remaining dough, egg mixture, salt, and sesame seeds.
Bake at 350° F for 15 to 25 minutes, or until golden brown. If outside crackers start to
brown first, remove them to a cooling rack and continue baking until center crackers are
golden brown. Remove crackers to cooling rack.
Yield: 12 dozen (about 6 crackers per serving).
Per Serving: About 160 cal, 5 g pro, 19 g carb, 8 g total fat, 2.5 g sat fat, 15 mg chol,
370 mg sod.
SESAME-ALMOND CRACKERS