2 cup all-purpose flour
1/4 tsp salt
1/8 tsp baking soda
6 tbsp (3/4 stick) butter or
1 margarine, softened
2 tbsp honey
2 tbsp warm water
2/3 cup (1 large) mashed banana
Directions
"These flavorful crackers are an obvious choice for a breakfast
snack. A wonderful fruit cobbler crust can be made by finely
crumbling these crackers, moistening them with melted butter, and
pressing them into a baking dish. 350~F. 15 to 20 minutes Preheat the
oven to 350~F.
Combine the flour, salt, and baking soda in a large bowl or in the
food processor. Cut in the butter until the mixture resembles coarse
meal. Add the banana and blend well.
In a separate bowl, dissolve the honey in the warm water. Slowly add
the sweetened water to the flour-banana mixture and blend to form a
dough that will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling. On a floured
surface or pastry cloth, roll thin, at most 1/8 inch. With a cookie
cutter or a small glass, cut into 2- to 2-1/2-inch circles. Arrange
the circles on a lightly greased or parchment-lined baking sheet.
Prick each cracker in 2 or 3 places with the tines of a fork. Bake
for 15 to 20 minutes, turning over once during baking. These crackers
should be medium brown. Cool on a rack. Yield: 60-70.
VARIATION: Substitute 1-1/2 cups rice flour for an equal amount of the
all-purpose flour.
Servings: 70 servings
Banana Crackers Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Breads; Fruit
The History of Recipes
Recipes as an idea can be tracked way back into the distant past, in fact as far back into history as pharonic Egypt, and maybe even further. Interesting though that maybe, sadly, these early records were just primitive pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Progressing into Roman times 25BC a man called Apicius assembled a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. This early Roman chef tells us how the cooks of his times were skilled in the use of many spices and herbs, including a few that will be familiar to modern cooks like thyme, rue and parsley. Continuing our culinary historical journey, there are some books which were published in the 1300s - a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these are nothing to do with the spicy food that is popular today, but instead accounts of the types of food eaten by the nobility of those days. Later on, in the 15th century, the Crusaders brought back a variety of foods and herbs from the holy land, including spices such as coriander, parsley, and basil. These new spices and herbs prompted a surge in books on cooking, many of which are now in private cookery archives. The TV revolution brought us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Banana Crackers recipe.
