#breads

These crackers are light and crispy!

Perfect with wine!

It's like my mom says homemade taste different. This way you know what is in what your eating. Optional soda cracker will be in parentheses. #mycookbook

For cheesecake crusts. Deliciously crunchy on their own! Suitable for kids with egg or milk allergies (substitute oil with canola oil, etc.).The story behind this recipeI love the combination of whole wheat flour and honey, so I thought I'd try making a cheesecake crust. It turned out even more delicious than I expected, so I decided to share the recipe. You can make it without water, but using water makes the dough smoother and easier to work with. The taste remains the same. If you don't like shortening, you can use butter.For a plain cracker to use with cheesecake, you can make it with corn syrup.

Salt Crackers are crunchy and salty and light biscuits. Try this recipe to make the perfect salt crakers.

I love the combination of whole wheat and honey, and so wanted to use it in the crust for a cheesecake. It turned out better than I expected, so I posted the recipe here. You can make it without using water, but water helps make the dough smooth and easier to handle. The taste is the same. For those who don't like shortening, use butter.For cheesecake, if you use sugar syrup, you will get plain crackers.Since I wanted to create a rough texture, I used a special bread-making rolling pin that is used to punch down dough. Adjust the baking time to suit your particular oven. For infants under a year old, use maple syrup instead of honey. For whole wheat flour, I use medium-grind bread flour. Since it gives a crunchier finish than pastry flour, this is the only flour I use. Recipe by oila28

#kanostate

A very easy recipe, kids will love it 😍

When trying to come up with a bonito flake recipe for a competition, my daughter gave me two words: "bonito crackers." After some testing, this cracker came about. Special thanks to my daughter.At Step 3, the dough should be just about coming together when patted with a spatula. Depending on the type of potato, it may be too floury and won't come together. In that case, add 1 teaspoon of milk at a time. If the dough is too loose with moisture, let rest for about 30 minutes in the fridge, or add 1 tablespoon of cake flour at a time and put together. When cutting the dough, if you cut the edge thinly and bake them together, they will turn into pretzels. (Take them out after 15 minutes into baking at 190℃, though, since they will bake faster.) Recipe by caramel-cookie