HOME-MADE CRACKNELS.
Ingredients: Half oz. yeast, 4-giU milk, 2 eggs, 4 tablespoonsful olive oil. about fib flour, salt to taste, loz caraway or poppy seeds i(or a little of each).
Crumble the yeast, add the milk very gradually, and beat well. Beat one egg, and add this, the olive oil and salt. Sieve the flour, make a well in centre and pour in the yeast mixture. Beat the liquid, adding gradually and smoothly Irom the flour till a dough is obtained. Cover this with a cloth, and set the basin in a warm spot. Leave for about half-an-ihour, then turn on to a well-floured board.
Take small pieces of the dough, roll out lengthways to obtain long rolls about half an inch in diameter. Twist these into figure eights, circles, small sticks, and other shapes. Place on a welbgreased tin. Beat up the other egg, coat the cracknels w e H with it,
sprinkle the seeds all over, apd finish with h sprinkling of Balie in n hot oven till brown and" crisp.
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Bibliographic details
Northern Advocate, 4 October 1930, Page 4
Word Count
173HOME-MADE CRACKNELS. Northern Advocate, 4 October 1930, Page 4
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