Ingredients
2 12 cups whole wheat flour
12 teaspoon salt
1 teaspoon sugar
1 egg
12 cup skim milk
13 cup hard margarine or 13 cup butter, cubed
Method
Sources
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Recipe1M+
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Stone-ground whole wheat — bread, muffins, pizza, 100% whole grain
Hand-crank grain mill — freshly milled flour for bread and pastry
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Stone-ground whole wheat — bread, muffins, pizza, 100% whole grain
Hand-crank grain mill — freshly milled flour for bread and pastry
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
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mix flour, salt and sugar together with fork. cut margarine into flour and using your fingers, work in margarine until mixture forms clumps. make a large well in centre of mixture. in another bowl whisk egg with a fork, add skim milk and peanut butter and whisk until peanut butter has streaks running through it. pour into well in flour mixture and work together with a fork. using your hands, knead mixture until evenly moist- about 2-3 minutes. roll into ball and place on floured surface. roll dough to about 1/2 inch thickness and cut with cookie cutter or cut into squares according to the size you would like. bake at 350 for 30 minutes until golden brown. i sometimes leave them in the oven after it's turned off to make them crispier. remove to racks to cool. store in container in cool place or frig for 2 weeks, or freeze.