Search This Blog

Wednesday, 28 October 2015



To make 80 wafer:
250g/8oz wholemeal wheat
250g/8oz wholemeal rye flour
2 tsps ground caraway seeds
2 tsps salt
2 tsps baking powder
4 tsps dried thyme
3 eggs
150g/ 5½ oz butter
150g/ 5½ oz margarine
1-2 bunches fresh thyme
Flour for the top
Coarse salt
Caraway seed
Margarine for gresing

Preparation time :
30 minutes
Baking time:
15-20 minutes

Nutritional value:
Analysis per serving,approx:
·        210kj/50kcal each
·        1g protein
·        3g fat
·        4g carbohydrate

Mix booth types of flour with the caraway seeds,salt,baking powder and 2 teaspoons of crushed thyme leaves,Make a well in the middle,add two eggs and one egg white and mix in a little flour,Cute the butter and margarine into small knobs,mix with the flour and knead into a smooth dough.Break the dough into  three pices.
Leave for about 15 minutes in a cool place,Heat the oven to 200/400/gas mark 6 and grease two baking trays,Roll out the dough to a thickness of about 2mm/ 1/8  inch, Use a pastry cutter to cut 2cm/1-inch wave strips and then cut them into 10/4-inch lengths,Place the pastry fingers on the trays.
Whisk the reamining egg yolk with alittole water, and brush over the pastry, Sprinkle with the reamining thyme,Add a little coarse salt and caraway seed if require.
Bake the thyme straws for 15-20 minutes on the middle shelf of the oven until goden and then leave to cool.

No comments:

Post a Comment