Sarasota's Sauerkraut Crackers

Created by Kchurchill5 on November 3, 2016

Ingredients

2 cups all-purpose flour
1 cup rye flour (if you can't find rye flour; just use all purpose)
224 grams sauerkraut (drained, 2 cups, use fresh if possible rather than canned)
3/4 cup shortening

Step 1: Dough ... Add the flours, shortening, and pepper to a food processor; and, pulse until the mixture looks like coarse crumbs. Then, add the sauerkraut; and, pulse, until the dough starts to form a ball.
Step 2: Transfer the dough to a floured cutting board; and prepare 2 baking sheets. You can use a non-stick spray, a silpat; or, I like to use parchment paper; then, likely sprayed with a non-stick spray. No clean up using parchment paper.
Step 3: Crackers ... Flour your hands, and pinch of 'tablespoon size' piece of dough; and roll into a ball. Then, add the balls to the cookie sheet, about 2" apart. Using a glass; press the balls of dough flat; until they are about 1/4" thick. Sprinkle the top with caraway seeds.
Step 4: Bake ... Middle shelf, in a pre-heated 425 degree oven for 10 minutes. Then, reduce the oven to 350 degrees; and, cook another 10-15 minutes, just until they are golden brown and crisp. Cool completely; then, store in a ziploc bag or an storage container.
Step 5: Serve an ENJOY! ... Perfect with creamy potato soup or sausage potato soup. Also, really good as a snack, serve with a cheese spread, on a cheese platter with sliced cheeses; or, better yet, served with a swiss cheese fondue. Absolutely addictive.
Step 6: NOTE: I like to use a Boars Head fresh deli sauerkraut; but, there are many brands out there. Also, if using a canned sauerkraut, make sure to rinse it well before using. Fresh is always best when available.