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Title: Crunchy Peanut Crackers
Categories: Bakery Cracker Nut
Yield: 60 Crackers
| 1 | c | All purpose flour |
| 1/3 | c | Corn meal |
| 1 | c | Roasted, unsalted peanuts |
| 1 | ts | Salt |
| 1 1/2 | ts | Sugar |
| 3/4 | c | Water |
| 1 | c | Peanut butter, crunchy - smooth |
Preheat oven to 350F.
In a food processor, combine flour, corn meal, peanuts, salt & sugar & pulse until the peanuts are finely chopped. Alternatively, chop the peanuts by hand & mix together with the flour, corn meal, salt & sugar.
In a separate bowl, whisk together the water & peanut butter until smooth. Add to the flour mixture & blend to form a cohesive dough.
Divide dough into 2 equal portions. Roll out each portion of dough on a floured surface into a rectangle, 3/16" to 1/4" thick. This dough is very crumbly, so fix any cracks that occur by pushing the dough back together with your fingers.
Cut the dough into squares (or use a cookie cutter for other shapes) about 2" across & place on an ungreased cookie sheet. Prick each cracker with a fork.
Bake for 15 to 20 minutes until the crackes are a deep brown. Cool on a rack. Serve as part of a snack.
Foust & Husch, "Crackers!"
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