April 2, 2010

Homemade Rye Animal Crackers

I found this recipe on another blog; it was adapted from King Arthur Flour's recipe for rye crackers. And I have adapted it again.

1 cup whole rye flour
1 cup all-purpose flour
1 tablespoon cocoa powder
1 teaspoon salt
4 tablespoons cold butter
1/2 cup water
1 tablespoon molasses

Preheat oven to 325

In a large bowl sift or whisk together flours, cocoa powder, and salt. Cut in butter until it resembles course crumbs.

In a small bowl or measuring cup, blend water and molasses. Gradually stir water mixture with the dry ingredients and knead to form a soft dough. You may need to add a couple drops more of water.

Divide ball into 3 even pieces - working with one piece at a time. Keep other pieces covered. Roll out each piece of dough on a well floured surface. Turn often to keep from sticking. Roll to 1/16" thick; about the thickness of a quarter.

Cut dough with small cookie cutters, (2" x 2") or into small squares. Transfer to a parchment lined baking sheet. 

Bake until crackers begin to turn crisp, about 18-25 minutes. They will crisp up further as they cool. Move crackers to a wire rack to cool completely. 

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