Title: Vegetable-Flecked Semolina Crackers
Categories: Cracker Bread Snack
Yield: 12 Servings
| 1/3 | c | Shredded carrot |
| 2 | tb | Minced onions |
| 2 | tb | Minced dried mushrooms |
| 1 | tb | Minced sundried tomatoes (No |
| 2 | ts | Dried basil |
| 2 | tb | Freshly grated Parmesan chee |
| 1 | ts | Baking powder |
| 3/4 | ts | Salt |
| 1/3 | c | Plus 1 tablespoon water |
| 2 | tb | Olive oil |
| 2/3 | c | Unbleached flour |
| 2/3 | c | Semolina flour |
Preheat the oven to 250F. Line a baking sheet with waxed paper. Spread the
carrot over the paper; top with the onion. Bake for about 30 minutes to
dry out the vegetables. Cool on the baking sheet on a wire rack. Reduce
oven temperature to 350F. In a large bowl, combine the dried carrots and
onion with the mushrooms, tomatoes, and basil. Add the unbleached and
semolina flours, the cheese, baking powder, and salt; mix well with a fork.
Make a well in the center. Add the water and oil. Mix with a wooden spoon
until the dough begins o gather. (If the dough is slightly dry add another
tablespoon of water.) Knead with hands into a ball. Roll the dough between
the palms of hands into a thick rope. Wrap in waxed paper and chill for 15
minutes. After the dough has chilled, cut it into 12 equal pieces. Working
with one piece at a time (keep the remaining dough covered), shape into a
ball. Place the ball of dough between two pieces of lightly- floured waxed
paper and roll out to a 4 to 5 inch circle. Remove the waxed paper and
place the circle on a large baking sheet. Repeat with the rest of the
dough. The crackers can touch as they do not spread during baking. Bake
for 15 minutes at 350F, or until lightly golden but not brown. Cool on wire
racks. Store in an airtight container. These big, thin, golden wafers are
streaked with vegetable pieces. Makes 12 crackers.