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Ингредиенты
- 1/3 c. Hot water
- 1 pkt Active dry yeast
- 1 c. Lightly salted butter or possibly margarine, at room
- Â Â Temperature
- 1/8 tsp Salt
- 2 c. All-purpose flour, sifted before measuring
- 3/4 x To 1 c. granulated sugar
Инструкции
- Combine the water and yeast in a small bowl; let stand for 2 min. In a large mixer bowl, beat the butter and salt till creamy. Add in the flour, 1/2 c. at a time, mixing well after each addition. (This can be done with an electric mixer at low speed.) Stir in the yeast mix. Cover the mix and refrigeratefor 1 hour.
- Place 3/4 c. of granulated sugar in a pie plate or possibly shallow pan. Drop level Tbsp. of the chilled dough into the sugar. Roll each Tbsp. into a ball and coat well with sugar. Place the sugar-coated balls in a shallow pan and refrigeratefor 30 min.
- Heat the oven to 375F. On a well-sugared board, working with one ball at a time, press additional sugar into the dough while you pat the ball into a square. Using a sugared rolling pin, roll each piece of dough into a square about 3 x 3 inches. Cut each square diagonally into two triangles.
- With a metal spatula, lift the triangles onto an ungreased baking sheet.
- Repeat with the remaining balls of dough.
- Bake for 10 to 15 min, or possibly till lightly browned. Let the crisps rest on the baking sheet for 30 seconds before removing them to wire racks to cold completely.
- The crisps taste best when fresh, but can be stored in an air- tight container.
- Makes about 5 1/2 dozen wafers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 5 servings | |
| Calories 512 | |
| Calories from Fat 328 | 64% |
| Total Fat 37.38g | 47% |
| Saturated Fat 23.41g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 322mg | 13% |
| Potassium 92mg | 3% |
| Total Carbs 38.72g | 10% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.16g | 0% |
| Protein 6.09g | 10% |
