- 1¼ c. whole wheat flour
- 1½ T. evaporated cane juice (or substitute)
- ½ t. salt
- ¼ t. paprika
- 4 T. butter
- ¼ c. water
- ¼ t. vanilla
- additional salt for sprinkling
- Preheat the oven to 400 degrees.
- Grease a baking sheet, lightly.
- Whisk the dry ingredients together.
- Cut in the butter until the mixture is crumbly.
- In a small bowl, add vanilla to the water and then into the flour mixture.
- Stir until you form a smooth dough.
- Divide the dough into a few pieces, working with one at a time.
- On a lightly floured surface, roll the dough into a large 12″ square, about 1/16th inch thick or less (without tearing), flouring the pin and the surface again as necessary.
- With a pizza cutter or knife, trim the edges to square and then make 1½” squares, placing them closely together on the prepared sheet.
- Sprinkle lightly with salt.
- Bake one sheet at a time for 5-7 minutes depending on how thin you make them. (Be sure to check them often so they don’t burn! Repeat with the remaining pieces of dough and the scraps.)
Leftover Steel Cut Oats were used to make this saltine cracker knock-off that was absolutely delicious and perfect schmeared in butter (my favorite way to eat a saltine.)
They were actually more durable than the boxed crackers and held up to the pressures of soup broth maintaining their texture wonderfully.
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