Barley-Oat Crackers Recipe

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Barley-Oat Crackers Ingredients

1 1/2 cup rolled oats (oatmeal)
1 1/2 cup barley flour (if
1 unavailable, use all-
1 purpose flour)
1/2 tsp salt
1/8 tsp baking soda
1/3 cup vegetable shortening
1 tbsp honey
1/2 cup warm water

A Recipe for
Barley-Oat Crackers

Life is uncertain. Eat dessert first.
Ernestine Ulmer

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

This Barley-Oat Crackers recipe is one of many in our Bread Category.

Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.

This Recipe for Barley-Oat Crackers is one of thousands in the Recipes-to-go Bread Cookbook.

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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This is a recipe for Barley-Oat Crackers from the recipe cookbook of Recipes-to-go (Bread)

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Barley-Oat Crackers

There is no love sincerer than the love of food.
George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman

Barley-Oat Crackers Directions

Barley flour gives these crackers lightness, and the oats provide a
sweet, nutty flavor. For those cracker-lovers who are allergic to
wheat, oats and barley are a blessing. Try these crackers with a
glass of cold, freshly squeezed orange juice for a quick and
nutritious breakfast. 350~F. 15 to 20 minutes Preheat the oven to
350~F.

Grind the oats in a blender or food processor to a fairly fine
consistency (about 25 pulses with the food processor). In a large
bowl or in the food processor, mix the oats with the flour, salt, and
baking soda. Cut in the shortening until the mixture resembles coarse
meal.

In a small bowl, dissolve the honey in the warm water and slowly
blend this sweetened water into the flour mixture until the dough
will hold together in a cohesive ball.

Divide the dough into 2 equal portions for rolling. On a floured
surface or pastry cloth, roll thin, 1/8 inch. Cut out 2-inch crackers
with a cookie cutter, juice can, or knife and arrange on a lightly
greased or parchment-lined baking sheet.

With the tines of a fork, prick each cracker 2 or 3 times. Bake for 10
minutes. Turn the crackers over and bake another 5 to 10 minutes, or
until very lightly browned. The flavor of these crackers is best if
they are not allowed to become more than pale brown.

Cool the crackers on a rack. Yield: 60-70.

Serves: 70

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Barley-Oat Crackers Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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