Malted Milk Crackers Recipe

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Malted Milk Crackers Ingredients

1 cup all-purpose flour
1 1/2 cup instant malted milk
1/2 tsp salt
1/4 cup vegetable shortening
1/2 tsp vanilla extract
1/4 cup water

A Recipe for
Malted Milk Crackers

Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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

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This is a recipe for Malted Milk Crackers from the recipe cookbook of Recipes-to-go (Drink)

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This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.
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Malted Milk Crackers

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

Malted Milk Crackers Directions

The malt in these dessert crackers will remind you of the
old-fashioned soda shop. Served alone or with a hot cup of coffee,
they are a delightful alternative to cookies. 325~F. 10 to 12 minutes
Preheat the oven to 325~F.

Mix the flours, malted milk, and salt together in a large bowl or in
the food processor. Add the vanilla extract and mix well. Cut in the
shortening until the mixture resembles coarse meal. Slowly blend in
enough of the water to form a dough that will hold together in a
cohesive ball. The dough should be soft, but not sticky. For easier
rolling, wrap the dough in wax paper and chill 1/2 hour.

Divide the dough into 2 equal portions for rolling. On a well-floured
surface or pastry cloth, roll out to between 1/16 and 1/8 inch thick.
With a sharp knife or cookie cutter, cut the dough into 2-inch
squares or circles.

Place the circles on a lightly greased or parchment-lined baking
sheet an prick each one in 2 or 3 places with the tines of a fork.
Bake for 10 to 12 minutes, or until light brown, turning over once
during baking. Allow to cool on a rack. Yield: 40-45.

VARIATION: For a unique flavor, add 2 Tablespoons carob flour (St.
John's bread) to the dry ingredients. Lower the oven temperature to
300~F. to prevent scorching. Cooking time will be increased by a few
minutes.

Serves: 45

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