Recipe - Baileys Truffle Fudge

1 Three fourths cup Allpurpose flour
1 cup Whole wheat flour
2 tablespoon Sugar
Three fourths teaspoon Salt
One fourth teaspoon Black pepper
One half teaspoon Baking soda
One half cup Unsalted butter
1 cup Lowfat sour cream
Coarse salt; for topping

Preheat oven to 400 degrees.

Sift together the flours, sugar, salt, pepper, and baking soda. cut in the
butter with a pastry blender or 2 knives. Beat in the sour cream.

Roll out dough until paperthin on a floured surface. Cut into saltinesize
(2inch) squares and place on 2 ungreased cookie sheets. Sprinkle each with
salt.

Bake for approximately 7 minutes and then turn off heat. Allow to crisp as
the oven cools. Makes about 60 wafers

SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040)

Notes: Lee's Intro: These crisp little squares were inspired by Nathalie
Dupree's "Brittlebread. "

Kitpath 98Jan

Recipe by: Lee Bailey's Soup Meals: ColdWeather

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 12,
1998