| Recipe: |
4 T. butter at room temperature
1 T. sugar
1 large egg
1 c. instant flour (Wondra or Shake & Blend)
1 t. baking powder
¼ t. salt
2/3 c. whole milk at room temp
½ c. water at room temp
¼ c. cornmeal
extra butter to grease pan
Preheat oven to 375° F.
Beat butter and sugar on medium speed until light and fluffy. Add egg and beat well.
Sift together flour, baking powder and salt in a small bowl.
Sift half flour mixture into butter mixture and beat well on low speed. Stir in milk, sift in remaining flour mixture and stir in. Stir in the water. Sprinkle the cornmeal on top and stir just to mix in well. Strain to remove lumps. You should have about 2 cups of batter – enough for 3 pans at 2/3 c. per pan. Butter 3 10” x 15” jelly roll pans well. Pour 2/3 c. batter along the long side of pan and tilt as needed to spread the batter evenly. Repeat with second pan. If you bake two pans at once, alternate shelves mid-way through baking. Bake for 8 minutes or until edges are lightly browned.
Remove the pans from oven and use a pizza cutter or sharp knife to cut the crackers into squares. Rotate the crackers around the edge of each pan so that the brown edge is on the inside. Place the crackers back in the oven and bake another 8 minutes. Remove all lightly brown crackers to paper towels to cool. Return pale crackers to oven to brown lightly.
Butter pan before reuse.
Store in airtight can when cool.
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