Wheat Germ Wafers
the Editors of Publications International, Ltd.
Wheat Germ Wafers
Yield
Makes 7-1/2 dozen crackers
Ingredients
| 1 | cup all-purpose flour |
| 1 | cup whole wheat flour |
| 1 | cup wheat germ |
| 1/4 | cup sugar |
| 1-1/2 | teaspoons salt |
| 1 | teaspoon baking powder |
| 3/4 | cup water |
| 1/3 | cup butter, melted |
| Garlic salt or salt |
Preparation
- Preheat oven to 350°F.
- Combine all-purpose flour, whole wheat flour, wheat germ, sugar, salt and baking powder in large bowl.
- Combine water and butter in small bowl. Add water mixture to flour mixture; stir with wooden spoon until mixture forms soft dough that clings together and forms a ball.
- Turn out dough onto well-floured surface. Knead dough gently 10 to 12 times. Divide dough in thirds.
- Roll out one piece dough into 12X10-inch rectangle with lightly floured rolling pin. (Keep remaining dough covered with towel.)
- Place rolling pin on one side of dough. Gently roll dough over rolling pin once. Carefully lift rolling pin and dough, unrolling dough over ungreased cookie sheet.
- Cut dough into 30 (2-inch) squares with pastry wheel or floured knife. Sprinkle with garlic salt. Repeat with remaining dough.
- Bake 15 to 20 minutes or until wafers are lightly browned. Immediately remove from cookie sheets; cool on wire racks.
- Store in airtight container up to 3 days.
Nutritional Information
| Serving Size: | 9 crackers (1/10 of recipe) |
| Protein | 6 g |
| Fiber | 3 g |
| Carbohydrate | 29 g |
| Cholesterol | 16 mg |
| Saturated Fat | 4 g |
| Total Fat | 8 g |
| Calories from Fat | 33 % |
| Calories | 200 |
| Sodium | 443 mg |
Dietary Exchange
| Starch | 2.25 |
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