Rob does something with chicken, rosemary, chicken broth, potatoes, and broccoli in the pressure cooker. It’s yummy.
Monthly Archives: December 2018
There are a million recipes out there for these. Some things I found out.
The basic ratio should be 2 flour: 1 salt: 1 water.
Be sure to really kneed well. Otherwise you’ll be more prone to getting air pockets. Also, baking low and slow is best. 325 I was able to achieve no bubbles, but 350, was a mess. So ideally 325 or lower.
Roll pretty thin. I tried to make nice thick slabs, but again, those ended up being too thick and got bubbles when baked.
The best results I got were kind of accidental. I made the dough, then rolled them out and set them aside, but my husband was using the oven so they ended up sitting for a few hours on the cookie sheets waiting to bake. This seemed to help dry them out a little first.
- 2 cups Flour
- 1 cup Salt
- 1 cup water
- Sift the flour and salt together.
- Slowly add in the water and mix until ready to kneed.
- On a floured surface, kneed dough for 10 minutes until well combined.
- Roll out and cut into desired shapes.
- Set on a pan. May allow to sit for several hours if you have the time.
- If you’d like to add hand prints or other designs into the dough, now is the time. If they dry out, it will become more difficult to get a crisp design in the cookie.
- Pierce a hole with a drinking straw. Or use wire (a cut paperclip) shoved into the top to hang.
- Place in pre-warmed oven. (325 F or less)
- Bake for 2-3 hours until mostly dry.