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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 45 - Change
Nutritional Facts
Servings Per Recipe: 45

Amount Per Serving
Calories 33
% Daily Value**
Total Fat 1g
1%
Saturated Fat 0g
1%
Unsaturated Fat 0g
Cholesterol 2mg
1%
Sodium 20mg
1%
Total Carbohydrate 6g
2%
Dietary Fiber 0g
1%
Sugars 2g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  1%Iron  2%
Potassium  2%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Peppery Molasses Crisps

Date Added: June 11, 2009

Ingredients:

1 1/2 Cups All-Purpose Flour
1/2 Cup Molasses
2 Tablespoons Plain Yogurt
1 Teaspoon Pepper Freshly Ground
1/4 Teaspoon Salt coarse
3 Tablespoons Butter or margarine cut
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Directions:

1. "These extremely thin crackers have an intriguing balance of peppery snap and rich sweetness.

2. They are addictive by themselves and make an elegant hors d'oeuvre when spread with herbed cream cheese.

3. 350~F 10 to 15 minutes Combine the molasses and butter in a small sauce pan.

4. Stir over low heat until the butter is melted.

5. Remove from the heat and cool slightly. In the food processor or a large bowl, combine the flour, pepper, and salt and mix well.

6. Stir the yogurt into the molasses mixture and then add to the flour mixture and blend to form a smooth dough.

7. Remove the dough to a lightly-floured sheet of wax paper or lightly buttered aluminum foil and shape it into a log or cylinder approximately 1-1/2 inches thick and 12 inches long.

8. Roll the log in the wax paper or foil and chill until firm, 45 minutes minimum.

9. Preheat the oven to 350~F When ready to bake, slice the log into 1/4-inch slices.

10. Roll each slice with a floured rolling pin to form very thin ovals, about 1/16 inch thick.

11. The ovals may stick either to your rolling pin or to your rolling surface.

12. Gently peel them off. Place the ovals on a lightly greased or parchment-lined baking sheet and prick each one 2 or 3 times with the tines of a fork.

13. Bake 10 to 15 minutes, until the crackers are medium brown.

14. Those that are rolled slightly thinner than the others will brown first.

15. Be ready to remove those from the sheet to cool while the others continue baking.

16. Cool on racks. The crackers will crisp while cooling.

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Dietary Notes:
This recipe is low-sodium with 20.31mg per serving, low-fat with 0.82g per serving, low-saturated fat with 0.49g per serving, low-cholesterol with 2.09mg per serving and low-calorie with 33.36 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Yogurt, Butter, Gluten, Sulfites allergies.
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