Spent Grain Crackers - Page 2

**bubbachunk** · 06-25-2009, 06:59 PM

Mine I made today, a bit thicker so took twice the cooking time.

Edit: some still are not done so threw them back in.

**Bokonon** · 06-27-2009, 05:18 PM

I'm making a double batch right now. They are resting now. I had to add quite a bit more flour to get them where they should be. I'd guess its due to the liquid content of my grains.

I'll take some pics when they are done and post them sometime soon.

dwarven_stout · 07-01-2009, 06:53 AM

Made these again tonight, and I tried something that cut my total time in close to half.

I rolled out the dough to 1/2 inch or so, cut it into quarters, and rolled each quarter out to 1/8 inch. I then put the whole sheet of dough on the cookie tray and popped it in the oven for 5 minutes or so while I rolled out more dough. I took the "parbaked" sheet and sliced it up with a pizza cutter to the desired size, and tipped the cutting board up to slide the crackers back onto the sheet to go into the oven and crisp up.

It's much easier to cut partially cooked dough than it is the raw stuff. Saved me tons of time.

dwarven_stout · 07-25-2009, 01:21 AM

Added pictures to the initial post.

aeonderdonk · 09-01-2009, 04:30 AM

i'll have to give this a whirl

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